Orange Garlic Spareribs Recipes

GINGER COUNTRY-STYLE PORK RIBS

Steps:

• Sprinkle ribs with salt and pepper; place in a 5-qt. slow cooker. In a small bowl, whisk orange juice, vinegar, soy sauce, ginger, honey, garlic and pepper flakes; pour over ribs. Cook, covered, on low 4-5 hours or until meat is tender., Remove ribs to a serving platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened. Spoon over ribs.

ORANGE-SOY-BRAISED PORK RIBS

Steps:

• Put oven rack in middle position and preheat oven to 325°F.
• Sprinkle ribs evenly with salt.
• Bring orange juice, soy sauce, sugar, ginger, garlic, and pepper to a boil in roasting pan over moderately high heat, stirring until sugar is dissolved. Add ribs in 1 layer using tongs, turning to coat, and cover pan tightly with foil.
• Braise ribs in oven until very tender, about 2 hours. (If making ahead, see cooks' note, below.)
• Before serving:
• Reduce oven temperature to 200°F.
• Transfer ribs to a baking dish, arranging them in 1 layer, and keep warm in oven.
• Skim fat from cooking liquid if desired, then make glaze by boiling liquid, uncovered, stirring occasionally, until syrupy and reduced to about 3/4 cup, about 15 minutes. Brush glaze generously on ribs.

ORANGE GARLIC BAKED PORK RIBS

Steps:

• Preheat oven to 480 degrees F (250 degrees C).
• Grab the ingredients for the rub: Orange (2), Garlic (1 clove), Pine Nuts (2 tablespoon), Seasoned Salt (1 tablespoon), and Fresh Oregano (1 teaspoon).
• Blend all the ingredients together.
• Puree until smooth. Set aside.
• Take your Pork Ribs (1 rack) if too excessive fat, trim some off.
• Place the ribs bone down on a baking tray and dress them with Salt (to taste) and Ground Black Pepper (to taste).
• Pour the marinate and make sure it coats the whole rack.
• Bake for about 50 minutes. Give it 10-15 minutes to set outside the oven.
• For the vegetables, just cut the Corn Cob (1) into 4 pieces.
• Slice the Ground Black Pepper (to taste) into wedges and dice the Onion (1). Dress them with Salt (to taste), Potato (2), and a drizzle of Extra-Virgin Olive Oil (4 tablespoon).
• Bake at 400 degrees F (200 degrees C) for about 30 minutes.
• Cut in between ribs and serve them nice and hot. Enjoy!

CRANBERRY ORANGE-GLAZED KANSAS CITY SPARE RIBS

Steps:

• A few hours before beginning the slow cooking of the ribs, make the dry rub by combining garlic powder, onion powder, chili powder, paprika, dry mustard, and salt in a bowl and mixing well. Rub the seasoning mix into the meat and let sit for a few hours. The mixture will melt into the meat.
• About 30 minutes before beginning to barbecue, heat the grill.
• On the stovetop, combine orange juice, honey, and cranberry sauce in a saucepan, stirring to mix well. Simmer over low heat until it beings to thicken, then add barbecue sauce. Let simmer for 1/2 hour. Place ribs on the grill and slowly cook, turning occasionally. When meat begins to become fork tender, begin brushing on the sauce. Continue to apply the sauce to the ribs during the barbeque process. When ribs are able to pull apart, they are ready.

SINGAPOREAN TENDER PORK SPARE RIBS

Steps:

• In a bowl, stir together light and dark soy sauces, crushed peppercorns, garlic, and 2 tablespoons orange juice. Separate ribs between each bone into individual ribs, and place in the marinade. Cover, and set aside for at least 30 minutes. (If marinating much longer than 30 minutes, refrigerate.)
• Transfer marinade to a large stockpot, and set ribs aside. To the stockpot add remaining 1 cup orange juice, water, cinnamon sticks, star anise, and sugar. Bring to a boil.
• Meanwhile, heat oil in a large skillet over high heat. Carefully place ribs in oil, and fry for 2 minutes per side, or until edges are sealed. Transfer to the stockpot, and boil, uncovered, for 15 minutes. Cover, and simmer for 1 hour, adding hard boiled eggs at this point, if using.

SPARERIBS IN ORANGE SAUCE

Steps:

• Trim all fat from ribs and cut into individual riblets.
• Heat oil in large skillet over medium heat.
• Add ribs;cook 10 minutes or until browned on all sides, remove to a plate.
• Keep 2 Tablespoon of drppings from skillet and remove the rest.
• Add the onions, cinnamon, ground cloves (chilies).
• Cook and stir for 4 minutes or until softened.
• Put in the crock pot.
• Process the tomatoes (not drained) and garlic in food processor, or blender until smooth.
• Combine mixture with orange juice, wine, sugar, orange peel and salt and pour into crock;add ribs and stir to coat.
• Cook on Low for 5 hours or until ribs are fork-tender;remove to plates.
• *Ladeljuice out into bowl and let stand 5-minutes.
• Skim and discard fat; stir in vinegar and either pour over ribs or use to dip.

ORANGE GLAZED COUNTRY PORK RIBS

Steps:

• Spray a 3 or 4 quart slow cooker with cooking spray; place ribs, onions and garlic in cooker.
• Cover; cook on low setting for 8 to 9 hours.
• About 10 minutes before serving, remove ribs from slow cooker; place on serving platter and cover to keep warm.
• In 2 cup microwave safe measuring cup, combine all sauce ingredients; mix well.
• Stir in 3/4 cup juices from slow cooker; discard remaining juices.
• Microwave sauce on high for 2 to 2 1/2 minutes or until mixture boils and thickens, stirring once halfway through cooking.
• Pour sauce over ribs. To make them a bit sticky, I do it one of two ways depending on time. You can either drain all the grease from the crock pot and add the ribs and the sauce back to it, then cook on high uncovered for about another hour or if pressed for time, you can transfer the sauce covered ribs to a shallow baking pan and caramelize under the broiler, basting frequently.
• (I can personally think of all sorts of things I might try adding to this, but until I have tried them out, I will wait to post them lol. Let me know how it turns out!).

RIBS WITH ORANGE-GINGER GLAZE

Steps:

• Combine ribs, 1/4 cup soy sauce, sliced ginger, green onions and star anise in Dutch oven. Cover ribs with water. Simmer until ribs are cooked through, about 20 minutes. Cool to room temperature in cooking liquid. Drain ribs. (Can be made 1 day ahead. Cover; chill.)
• Whisk broth, sugar, orange peel, minced ginger, garlic and 3 tablespoons soy sauce in bowl. Heat oil in wok or large skillet over high heat. Add ribs and broth mixture. Stir-fry until liquid is reduced to glaze, about 5 minutes.

ORANGE GARLIC SPARERIBS

Steps:

• Place ribs in a 13-in. x 9-in. x 2-in. baking pan; season with salt and pepper. Cover tightly with foil; bake at 350 degrees F for 45 minutes. Drain off any fat. In a saucepan, combine the remaining ingredients; bring to a boil. Pour over ribs. Bake, uncovered, for 45-60 minutes or until ribs are tender, basting frequently.