ORANGE AND SOY BRAISED PORK RIBS
This marinade is an absolute keeper! Most of the effort is marinating the ribs 24 hours earlier for really tender and flavorful ribs. We use Tropicana "Trop 50" Orange juice in this recipe, because it's always in the fridge and along with Splenda Brown Sugar mix makes the sauce a few less carbs. If using regular brown sugar double the amount called for in the recipe and adjust CHO.
Provided by Deb
Categories Main Course
Number Of Ingredients 15
Steps:
- Cut racks in thirds and marinate, refrigerated for 24 hours with all ingredients in 2 zip lock freezer bags. Marinade makes just over 1.5 cups, divide equally with ribs in Ziplock bags.
- If you have time before baking the ribs; put them on a hot barbecue for a couple minutes and then place in oven proof roasting pan overlapping ribs as little as possible. Add marinade. Bake with lid or tin foil for 1.5 hours at 350. Remove ribs and pour marinade into small saucepan and place sauce in freezer for 15 minutes to cool. The fat will rise to the top and and help you skim it off.
- Remove marinade from freezer and skim any fat from the top. Strain marinade in sieve to remove any bits. Return ribs to roasting pan and bake for 20 minutes at 350 or crisp up on the barbeque for a few minutes.
- Bring marinade to a boil, turn down heat and reduce by 2/3. You should have about 1/2 cup sauce remaining. This will take approximately 10 minutes. Season with salt and pepper if desired. Serve with rice and thinly sliced oranges.
- *The size of the roasting pan and tight-fitting lid or tin foil is critical to the sauce. If the pan is too big the sauce will boil out and while the flavor of ribs is just as good, there will be no sauce, so we use a lasagna style pan.
- The amount of remaining "sauce" will depend on the ribs, tight fit of the lid or tin foil and boiling time.
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-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
BRAISED COUNTRY-STYLE PORK RIBS
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 2h50m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F.
- Pat the ribs dry and sprinkle with salt and pepper. Heat 2
- tablespoons of the oil in a Dutch oven over medium-high heat and brown the ribs
- on all sides, working in batches if needed. Remove the ribs and set aside. Add
- the remaining 1 tablespoon of oil to the Dutch oven and reduce the heat to medium.
- Add the carrots, celery, onions and some salt and pepper and cook until soft,
- about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add
- the tomato paste and cook, stirring, to remove the raw flavor, about 3 minutes.
- Deglaze the pan with the vinegar, and then add the red pepper flakes and bay
- leaves.
- Add the ribs back to the pan and add enough stock to reach
- halfway up the sides of the ribs. Bring the pan to a simmer, cover and place in
- the oven. Braise until the meat is tender, about 1 1/2 hours. During the last
- half hour, uncover to allow the liquid to reduce and the pork to brown.
- Serve the ribs with Creamy Polenta, spooning the sauce on
- top, and garnishing with parsley.
- Spray the insert of a slow cooker with cooking spray (for easier clean up) and preheat on high.
- In a medium saucepan, add 1 cup of the half-and-half, the milk, 1 tablespoon of the butter and the polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour.
- Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter, the remaining 1/3 cup half-and-half and the Parmesan. Salt and pepper conservatively since the polenta will be served with a robustly salted dish.
PORK RIBS BRAISED IN SOY SAUCE
Another from Ethnic Cuisine. KFC isn't the only thing that's finger-licking good. This Chinese dish is too and has a nice option - add halved hard-cooked eggs just before the dish has finished cooking.
Provided by Julie Bs Hive
Categories Pork
Time 2h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put the pork ribs in a shallow dish and sprinkle over the dark soy sauce. Cover and let marinate in the refrigerator for at least 20 minutes.
- Break the garlic head into cloves, leaving the individual skins intact.
- Heat the oil in a preheated wok or deep pan over high heat. Add the garlic cloves and stir-fry for 1 minutes. Toss in the cinnamon and star anise and stir-fry for 1 minutes. Add the pork and stir-fry until beginning to brown, then stir in the light soy sauce, sugar, and water and cook, stirring, until the sugar has dissolved. Simmer gently, uncovered, for 30 minutes, stirring frequently.
- Cover and simmer 1-1 1/4 hours or until the meat is very tender and the gravy thick and concentrated.
Nutrition Facts : Calories 574.1, Fat 44.9, SaturatedFat 14.7, Cholesterol 138, Sodium 1085.6, Carbohydrate 3.5, Fiber 0.3, Sugar 0.4, Protein 37.5
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.
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