Citrus Glazed Ribs Food

SUNNY'S ORANGE JALAPEñO PARTY RIBS

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.

CITRUS GLAZED RIBS

Steps:

• Place ribs in a large roasting pan (DO NOT cut into smaller pieces; I use a large jelly roll pan with a large metal cooling rack on top).
• Sprinkle with celery salt and freshly ground pepper.
• Cover tightly with aluminum foil and bake for approximately 3 hours at 275 degrees until tender. Try against all temptation not to peek!
• Meanwhile, for the sauce, combine the cornstarch, brown sugar and salt. Stir in the lime juice and orange juice, cook and stir over medium heat until thick.
• Remove from heat and stir in the mint and lemon and lime peel.
• Remove ribs from oven and brush with some of the sauce.
• Finally move ribs to the grill to finish cooking and give them that wonderful "I've been grilled all day long" color. Cook for about 10 minutes on each side over an open grill at medium heat.
• Baste several times with the citrus sauce while grilling.

PEACH GLAZED RIBS

Steps:

• Place ribs in a large pot, add water just enough to cover them up.
• Add chopped onions, celery ribs and remaining ingredients to boil the ribs.
• Bring to a boil, simmer for up to 2 hours, or until ribs are tender.
• Discard cooking liquid, let the ribs cool down.
• For the glaze: Blend peaches and juice with a hand blender until creamy.
• Add all other remaining ingredients of glaze and mix well.
• Start BBQ; bring heat up to 350°F.
• Pour a good quantity of glaze to cover ribs all over.
• Place ribs on the BBQ and close cover.
• Keep adding glaze, and turning ribs until heated through (approx. 15 - 20 minutes).

GLAZED BBQ RIBS

Steps:

• Preheat oven to 325°. Place ribs in a shallow roasting pan, bone side down. Brush oil over ribs; sprinkle with salt and pepper. Bake, covered, until tender, 1-1/2 to 2 hours; drain., Combine remaining ingredients, reserving 3/4 cup sauce. Brush some of remaining sauce over ribs. Bake, uncovered, 25-30 minutes or until ribs are glazed, brushing occasionally with additional sauce., Preheat broiler. Transfer ribs, bone side down, to a broiler pan. Broil 4-5 in. from heat until browned, 8-10 minutes. Serve with reserved sauce.

CITRUS BBQ GLAZED RIBS

Steps:

• In a bowl combine all ingredients except meat.
• In a roasting pan, combine ribs and barbecue sauce. Bake at 300 until meat is beginning to pull away from the bone, about 90 minutes.

ORANGE AND SOY-GLAZED BABY BACK RIBS

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.

STICKY GLAZED RIBS

Steps:

• Heat oven to 160C/140C fan/ gas 3. Place the ribs in a large bowl, then toss with the spice mix so they're covered all over. Place a wire rack in a roasting pan and arrange the ribs in a layer, then cook for 1 hour, until browned and tender.
• Meanwhile, to make the glaze, place the ketchups, soy sauce, honey, teriyaki and whiskey, if using, into a pan, stir well and bring the mixture to a simmer. Simmer for 5 mins until thickened and sticky, then remove from the heat.
• When the ribs are done, remove from the oven and increase the heat to 200C/180C fan/ gas 6. Using a pair of tongs, dip each rib in the glaze, then return to the rack. Place back in the oven and cook for 10 mins. Remove from oven, dip into the glaze again, then return to the oven for another 10-12 mins until sticky. Serve hot with the autumn slaw (see below), chips if you want, and a big pile of napkins.