Orange Glazed Ribs Recipes

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SUNNY'S ORANGE JALAPEñO PARTY RIBS



Sunny's Orange Jalapeño Party Ribs image

Provided by Sunny Anderson

Categories     main-dish

Time 5h50m

Yield 4 to 6 servings

Number Of Ingredients 13

1 cup orange marmalade
1/2 cup chopped white onion
1/4 cup brown sugar, light or dark
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
2 jalapeños, one seeded, both finely chopped
1 clove garlic, grated on a rasp
Zest of 1 orange (if using fresh orange juice)
Kosher salt and freshly ground coarse black pepper
1 cup orange juice (preferably fresh)
3 to 4 pounds baby back pork ribs, sliver skin removed
Kosher salt and freshly cracked black pepper
1 orange, sliced into wedges, for serving

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.

ORANGE GLAZED COUNTRY PORK RIBS



Orange Glazed Country Pork Ribs image

This is a wonderful way to cook country style ribs. The end result is a slightly sticky, somewhat sweet tasty rib dish

Provided by JanetB-KY

Categories     Pork

Time 9h15m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs country-style boneless pork ribs
2 slices onions, separated into rings
1 garlic clove, minced
1/2 cup chopped green pepper
1/2 cup orange marmalade
2 tablespoons cider vinegar
3 tablespoons brown sugar
2 tablespoons cornstarch
1 tablespoon grated ginger

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!).

Nutrition Facts : Calories 484.1, Fat 12.9, SaturatedFat 4.6, Cholesterol 167.8, Sodium 179.3, Carbohydrate 43.1, Fiber 0.9, Sugar 34.9, Protein 47.6

ORANGE GLAZED RIBS



Orange Glazed Ribs image

Barbecue up something special with our Orange Glazed Ribs. Fresh orange juice, zest and crushed red pepper boost the flavor of our Orange Glazed Ribs.

Provided by My Food and Family

Categories     Home

Time 1h35m

Yield 6 servings

Number Of Ingredients 5

1 cup KRAFT Original Barbecue Sauce
1 tsp. orange zest
1/4 cup orange juice
1/2 tsp. crushed red pepper
3 lb. pork spareribs or baby back ribs

Steps:

  • Heat greased grill to low heat.
  • Mix barbecue sauce, zest, juice and pepper.
  • Place ribs, bone-sides down, on grill.
  • Grill, uncovered, 30 min. on each side. Brush with barbecue sauce mixture. Grill 30 min. or until ribs are done (160°F), turning and brushing occasionally with barbecue sauce mixture.

Nutrition Facts : Calories 480, Fat 33 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 135 mg, Sodium 670 mg, Carbohydrate 15 g, Fiber 0 g, Sugar 13 g, Protein 28 g

WORCESTERSHIRE AND ORANGE-GLAZED BABY BACK RIBS



Worcestershire and Orange-Glazed Baby Back Ribs image

Yield Serves 4

Number Of Ingredients 7

2/3 cup honey
1/2 cup fresh orange juice
6 tablespoons Worcestershire sauce
2 tablespoons minced orange peel (orange part only)
1 tablespoon minced garlic
1 tablespoon soy sauce
3 3/4 pounds baby back pork ribs

Steps:

  • Whisk first 6 ingredients in medium bowl to blend. Place ribs in single layer in 13x9x2-inch glass dish. Pour marinade over ribs, turning to coat both sides. Cover and refrigerate overnight.
  • Preheat oven to 350°F. Pour marinade from ribs into small saucepan. Boil marinade until reduced to 1 1/4 cups, about 7 minutes. Line large roasting pan with foil. Arrange ribs, rounded side up, in single layer in prepared pan. Season ribs with salt and pepper. Bake 10 minutes. Brush both sides of ribs generously with marinade. Bake ribs until glazed and tender, basting top of ribs frequently, about 40 minutes. Cut ribs between bones into individual ribs.
  • Meanwhile, prepare barbecue (medium-high heat) or maintain oven temperature. Grill or bake ribs until deep brown, turning frequently, about 10 minutes. Serve hot.

ORANGE-GLAZED SHORTRIBS WITH KIMCHI SLAW



Orange-Glazed Shortribs with Kimchi Slaw image

Provided by Bobby Flay

Time 1h10m

Yield 6 Servings

Number Of Ingredients 21

1 cup Napa cabbage, finely shredded
1/2 cup kimchi, chopped
1/4 cup chopped fresh cilantro leaves, plus more for garnish
1/4 cup sesame seeds, lightly toasted, plus more for garnish
6 leaves fresh mint, chopped, plus more for garnish
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 1/4 pounds Korean-style beef short ribs (see Cook's Notes)
3 tablespoons canola oil
1 teaspoon ground cumin
1 teaspoon ground Chinese five spice
Kosher salt and freshly ground black pepper
2 cups fresh orange juice
2-inch piece fresh ginger, coarsely chopped
1 head garlic, halved crosswise
2 tablespoons honey
6 large eggs
Butter lettuce leaves, for serving
1/2 cup kochujang (see Cook's Notes)
2 tablespoon clover honey
2 tablespoons rice vinegar

Steps:

  • For the kimchi slaw: Combine the Napa cabbage, kimchi, cilantro, sesame seeds, mint, rice vinegar and soy sauce in a bowl. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  • For the orange-glazed short ribs: Lay the short ribs out on a baking sheet, drizzle with 2 tablespoons of the oil and season with the cumin, five spice, salt and pepper. Let sit at room temperature for 15 minutes.
  • Combine the orange juice, ginger and garlic in a small saucepan, season with salt and pepper and cook until reduced to about 1/2 cup of glaze, about 30 minutes. Stir in the honey, strain into a bowl and let cool slightly. Discard the ginger and garlic.
  • Heat a nonstick pan with the remaining 1 tablespoon of oil over medium heat until it begins to shimmer. Add the eggs and season with salt and pepper. Cook until the whites set and the yolks are slightly firm, about 2 minutes. Flip the eggs over and continue to cook for about 40 seconds longer. Transfer to a warm plate and reserve. Trim if desired.
  • Heat a grill pan over high heat. Lay the ribs on the grill pan and cook until golden brown and just cooked through, about 2 minutes per side, brushing with the orange glaze several times. Trim the bones and set aside.
  • For the kochujang glaze: Whisk together the kochujang, honey and vinegar. Set aside.
  • To serve: Put 2 ribs in the center of each lettuce wrap, top with some kimchi slaw and an egg and drizzle with the kochujang glaze. Garnish with more toasted sesame seeds, chopped mint and cilantro, if desired.

ORANGE HOISIN RIB GLAZE



Orange Hoisin Rib Glaze image

This recipe was on the package of back ribs I bought. I haven't tried it yet but definitely will the next time I make them.

Provided by DeeDee

Categories     Pork

Time 2h20m

Yield 2 racks, 4-6 serving(s)

Number Of Ingredients 8

1/2 cup thawed orange juice concentrate
1/4 cup hoisin sauce
1/4 cup soy sauce
1/4 cup rice vinegar
1 -2 tablespoon oriental chili-garlic sauce
salt
pepper
2 baby back rib racks

Steps:

  • Preheat oven to 350.
  • Combine all ingredients except salt and pepper.
  • Season ribs with salt and pepper and place on parchment or foil lined baking pan.
  • Brush with half the sauce and cover tightly with foil.
  • Bake in oven for 1-1/2 to 2 hours.
  • Transfer ribs to broiler rack or barbecue brushing with remaining glaze and cook on medium until browned and glazed.

Nutrition Facts : Calories 102.5, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.5, Sodium 1265, Carbohydrate 21.6, Fiber 0.9, Sugar 17.9, Protein 3.3

CROCK POT ORANGE-GLAZED SHORT RIBS



Crock Pot Orange-Glazed Short Ribs image

Make and share this Crock Pot Orange-Glazed Short Ribs recipe from Food.com.

Provided by Dancer

Categories     One Dish Meal

Time 8h10m

Yield 4 serving(s)

Number Of Ingredients 10

2 1/2 lbs boneless beef chuck beef short ribs, cut into 4 x 2 x 2 inch pieces
1 large orange
1 cup prepared thick baste and glaze teriyaki sauce
1/2 cup water
2 garlic cloves, crushed
1/2 teaspoon pepper
2 teaspoons cornstarch, dissolved in
1 tablespoon water
1 teaspoon dark sesame oil
toasted slivered almonds (optional) or sesame seeds (optional)

Steps:

  • With vegetable peeler, remove three 2 x 1-inch strips of peel from orange; set aside.
  • Squeeze 1/2 cup juice from orange; cover and refrigerate.
  • In small bowl, combine orange peel, teriyaki sauce, water, garlic and pepper.
  • In crock pot, place beef short ribs.
  • Pour teriyaki mixture over short ribs.
  • Cover and cook on LOW 7-1/2 to 8-1/2 hours or until ribs are tender.
  • (No stirring is necessary.) Remove ribs from cooking liquid; keep warm.
  • To make glaze, strain cooking liquid; skim fat.
  • In small saucepan, combine 1 cup cooking liquid, reserved orange juice, cornstarch mixture and sesame oil.
  • Bring to a boil; cook and stir 1 minute until thickened.

Nutrition Facts : Calories 1200, Fat 103.9, SaturatedFat 44.9, Cholesterol 215.5, Sodium 2899.8, Carbohydrate 18.8, Fiber 1.3, Sugar 13.7, Protein 45.6

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