SUNNY'S ORANGE JALAPEñO PARTY RIBS
Provided by Sunny Anderson
Categories main-dish
Time 5h50m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the sauce: Add the marmalade, onions, brown sugar, ketchup, Worcestershire sauce, jalapeños, garlic, orange zest, a pinch of salt and plenty of coarse ground black pepper to a medium pot on medium-high. Bring to a simmer and cook until slightly reduced and thickened. Remove from the heat and divide as follows: for the basting liquid, pour 1/4th of the sauce into a medium bowl and whisk in the orange juice. Pour the remaining sauce into a medium bowl to use as the glazing liquid.
- For the ribs: Preheat the oven to 250 degrees F. Sprinkle the ribs generously on all sides with salt and pepper and place on a rimmed baking sheet, bone-side down. Brush lightly all over with the basting liquid. Pour all the remaining basting liquid into the bottom of the baking sheet and cover tightly with aluminum foil. Cook 3 to 5 hours, basting with the liquid every hour and re-covering tightly each time. After 3 hours, begin checking the ribs for doneness by gently pulling at the middle bone to see if it will release easily from the meat. The ribs are also done with about a 1/2-inch of the bone showing on the ends, or a pull at the middle bone feels like it will release the meat.
- Once the ribs are cooked remove the aluminum foil and brush the ribs with the reserved sauce. Adjust the rack to the bottom of the oven, turn the broiler on high and cook the ribs until the glaze caramelizes, about 10 minutes.
- Remove the ribs from the oven onto a cutting board, tent with aluminum foil and let rest for 10 minutes. Cut into 1- or 2-bone slices and serve with orange wedges.
HONEY-ORANGE GLAZED PORK LOIN
After finding this idea in a magazine, I changed it up to make it my own. I like to keep a pork loin in the freezer so we can have this special dish anytime. -Marlys Peterson, Centerville, South Dakota
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, combine the first 8 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until glaze is reduced to 1 cup, 45 minutes. , Meanwhile, preheat oven to 350°. Sprinkle pork with salt and pepper. Place on a rack in a shallow roasting pan lined with heavy-duty foil. Roast until a thermometer reads 145°, 1-1/4 to 1-3/4 hours, brushing with glaze 2-3 times after first hour of roasting. Let stand for 10-15 minutes before slicing.
Nutrition Facts : Calories 263 calories, Fat 7g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 258mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges
HONEY-GARLIC PORK RIBS
This is a great recipe I discovered recently. I make it often because we really enjoy it...hope you do, too!
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Cut ribs into serving-size pieces; place in a large resealable plastic bag. Combine remaining ingredients; pour half the marinade over the ribs. Seal bag and turn to coat; refrigerate for several hours or overnight, turning bag occasionally. Cover and refrigerate remaining marinade. , Drain and discard marinade from ribs. Place ribs on a rack in a greased shallow baking pan. Cover and bake at 350° for 1 hour. Drain. Pour reserved marinade over ribs. Bake, uncovered, for 30-45 minutes or until meat is tender, brushing occasionally with pan juices.
Nutrition Facts : Calories 604 calories, Fat 32g fat (12g saturated fat), Cholesterol 129mg cholesterol, Sodium 451mg sodium, Carbohydrate 47g carbohydrate (46g sugars, Fiber 0 fiber), Protein 32g protein.
ORANGE AND SOY-GLAZED BABY BACK RIBS
Provided by Bon Appétit Test Kitchen
Categories Pork Soy Broil Dinner Orange Meat Pork Rib Family Reunion Potluck Soy Sauce Boil Bon Appétit Dairy Free Peanut Free Tree Nut Free
Yield Makes 4 to 6 servings
Number Of Ingredients 10
Steps:
- Place ribs, 1/2 cup soy sauce, 3 minced garlic cloves, 2 teaspoons cumin seeds, and 1 teaspoon red pepper flakes in a large pot; add water to cover completely. Bring to a boil and immediately reduce to a simmer. Cover with lid ajar; cook until ribs are tender, about 2 hours. Drain ribs; set aside for 10 minutes.
- Meanwhile, heat oil in a small saucepan over medium heat; add remaining 3 teaspoons cumin seeds and 2 teaspoons red pepper flakes. Toast lightly until fragrant, about 30 seconds; add remaining 6 minced garlic cloves and white and pale-green scallions. Sauté until just soft, about 2 minutes. Add remaining 1/2 cup soy sauce, orange juice, and honey. Bring to a boil and cook until sauce is thick, 12-15 minutes.
- Preheat broiler. Line a rimmed baking sheet with foil. Place ribs on prepared sheet; brush with sauce. Broil until sauce bubbles, 2-3 minutes. Turn, brush with additional sauce, and broil until ribs are heated through and sauce is bubbling, 2-3 minutes longer. Transfer to a platter. Drizzle with remaining sauce. Sprinkle dark-green scallions and citrus zest over.
ORANGE CHIPOTLE PORK RIBS
These sweet-and-spicy ribs with chipotle and fresh orange are tender and sticky and just right.
Provided by Food Network Kitchen
Time 3h
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F.
- Place the ribs in a roasting pan. Put the chipotle, soy, honey, garlic, orange juice and zest and onion in a blender and blend until smooth. Pour over the ribs. Add the bay leaves and enough water to almost cover the ribs (about 3/4 cup). Cover with foil and bake until the meat is fork tender and very soft, about 2 1/2 hours.
- Remove the pork from the pan and pour the liquid into a saucepan to reduce until it is a glaze-like consistency, about 10 minutes. Add the lime juice and season with salt and pepper.
- Preheat the broiler. Arrange the ribs in a single layer on a baking sheet or broiler pan and brush with the glaze. Broil until sticky and charred, about 6 minutes.
ORANGE-SOY-BRAISED PORK RIBS
An Asian-inspired orange-flavored relatively simple pork rib recipe using easy-to find, simple ingredients. Servings are based on a recommended 4-oz. meat serving. Most will find these ribs too delicious to hold themselves to this quantity.
Provided by Matthew W.
Categories Pork
Time 3h30m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 325°F.
- 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.
- Reduce oven temperature to 200°F.
- Transfer ribs to a baking dish, arranging them in a single 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.
- Serve!
Nutrition Facts : Calories 394.1, Fat 28.8, SaturatedFat 10.4, Cholesterol 104.3, Sodium 325, Carbohydrate 5, Fiber 0.1, Sugar 3.7, Protein 27.1
HONEY-ORANGE BISON BACK RIBS
Bison ribs are simmered until tender, marinated in a honey-orange sauce, then grilled and served with more sauce.
Provided by The Bison Council
Categories Trusted Brands: Recipes and Tips The Bison Council
Time 6h5m
Yield 6
Number Of Ingredients 10
Steps:
- Place bison back ribs in a 4- to 6-quart pot. Cover with water. Bring to boiling; reduce heat. Simmer, covered, for 1 hour or until tender. Drain; cool for 30 minutes. Place bison back ribs in a large resealable plastic bag set in a shallow dish.
- For marinade, combine chili sauce, orange juice, orange zest, onion, vinegar, honey, garlic, salt, and pepper in a large bowl. Pour 3 cups over the bison back ribs. Marinate bison back ribs in the refrigerator for 4 to 24 hours, turning bag occasionally. Cover remaining marinade; chill until needed. Drain bison back ribs; reserve the drained marinade for brushing on ribs while grilling.
- For charcoal grill, arrange preheated coals around a drip pan. Test for medium heat above pan. Place bison back ribs on grill rack over drip pan. Cover and grill for 15 to 20 minutes or until heated through, brushing once with some of the drained marinade; discard any remaining marinade used for brushing. (For gas grill, preheat grill. Reduce heat to medium-high. Adjust for indirect grilling. Grill as above.)
- Place the reserved marinade (not used for marinating or brushing) in a medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes; pass with bison back ribs.
Nutrition Facts : Calories 263.1 calories, Carbohydrate 23.1 g, Cholesterol 96.8 mg, Fat 3 g, Fiber 0.7 g, Protein 34.6 g, SaturatedFat 1.1 g, Sodium 600.8 mg, Sugar 18.6 g
ORANGE, HONEY, SOY MARINADE
Another favorite from Jackie Olden (my mom's favorite). This marinade is listed for spareribs, but we use it on other cuts of meat, chicken, pork and beef steak cuts.
Provided by BakinBaby
Categories Pork
Time 10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine ingredients in a large ziplock bag or if ribs are too large marinate in a plastic dish.
- Marinate ribs (or other meat) 1-2 hours.
- Use remaining liquid as a basting sauce during cooking.
- Grill as desired on gas grill, or precook ribs in the oven about 2 hours to insure they are tender, then do final cook on the grill.
- This makes enough marinde for 6-8 pork chops.
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- Meanwhile, for marinade-sauce, in a large saucepan combine tomato sauce, honey, onion, soy sauce, vinegar, onion powder, orange peel, garlic powder, ginger, and barbecue seasoning. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally. Remove saucepan from heat; cool sauce completely.
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