Orange Garlic Spareribs Food

STICKY ORANGE PORK RIBS

Steps:

• Begin by gathering everything you'll need. This recipe is so easy and fast to make, it will be a lot better to have what you need available before you start cooking.
• In a lightly oiled heavy bottom pan over high heat, sear the already cooked rib pieces to brown them a little. This gives the dish a smoky flavor.
• Pour in the water and add the sliced ginger.
• Follow it up with the soy sauce, orange peel, brown sugar, and star anise. Cook over high heat until almost all the sauce is absorbed, stirring occasionally. This part takes less than 5 minutes.
• The sauce should be reduced to only a few tablespoons and will stick to the ribs, making the ribs sticky and yummy!
• Serve with a sprinkling of sesame seeds or perhaps orange zest!
• This recipe serves up to 4 people and is best eaten with steamed rice. Enjoy!

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.

DRY GARLIC SPARERIBS

Steps:

• Bring a large pot of water to boil.
• Cut the ribs apart in large or small pieces as you wish; add the spareribs to the boiling water, cover, and allow to simmer for 30 minutes until tender.
• While the spareribs are simmering, mix together the sauce ingredients.
• Remove the spareribs from the pot.
• If you like, set aside the pork broth to use in another recipe; clean out the pot.
• Add the sauce ingredients to the pot and bring to a gentle boil; add the spareribs, bring back to a boil, and simmer for 10 - 15 minutes.

HONEY GARLIC RIBS

Steps:

• Place ribs bone side down in a large roasting pan; pour 1 cup water over ribs. Cover tightly and bake at 350° for 1-1/2 hours., In a small bowl, combine the brown sugar, cornstarch, garlic powder and ginger. Stir in the honey, soy sauce and remaining water until smooth. Drain fat from roasting pan; pour sauce over ribs. , Bake, uncovered, for 45 minutes or until meat is tender, basting occasionally. Cut into serving-size pieces.

A.1. ORANGE BARBEQUE RIBS

Steps:

• HEAT grill to medium heat. PLACE half the ribs in single layer on large sheet heavy-duty foil. Mix sugar and seasonings; rub half evenly onto both sides of ribs. Bring up foil sides. Double fold top and one end to seal packet. Add ¼ cup water to packet through open end. Double fold remaining end, leaving room for heat circulation inside. Repeat to make second packet. GRILL 45 min. to 1 hour or until ribs are done. Remove ribs from foil; discard foil. MIX remaining ingredients until blended. RETURN ribs to grill; brush with half the marmalade mixture. Grill 15 min., turning and brushing occasionally with remaining marmalade mixture.

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 GINGER GARLIC BEEF

Steps:

• In a large skillet or Dutch oven, over medium-high heat, add two tablespoons of vegetable oil.
• Dust each piece of beef in the corn starch and pan fry for two minutes per side. Do not overcrowd the pan. Keep the beef in a single layer. Once done, remove to a plate and fry the next batch. You might need to add a tablespoon of vegetable oil to the pan after each batch. Set the beef aside when all fried. This will take about 30 minutes from start to finish.
• In the meantime, whisk together the cornstarch, orange juice, orange zest, molasses, rice vinegar, soy sauce, garlic, and ginger.
• Do not clean the skillet. Pour the juice mixture into the hot skillet and use a wooden spoon to scrape the stuck on beef bits off the bottom of the pan. This process is referred to de-glazing and is often done using wine, but acidic juice works very well. This will take about one minute.
• The sauce will begin to thicken. Reduce the heat to medium, add the sesame seeds and add the beef back to the pan. Toss to coat. Allow to cook for 3 minutes.
• Add the green onions. Toss and cook for 2 more minutes.
• Serve immediately. Use fresh chopped green onions and more sesame seeds for garnish.

DRY GARLIC RIBS: CANADIAN CHINESE STYLE

Steps:

• Preheat oven to 350F.
• Layer ribs in a single fashion in a shallow baking dish. Season with salt and pepper.
• In a small saucepan over medium-heat, add the broth, sugar, soy, garlic, mustard, and onion. Stir frequently so the sugar does not stick to the bottom. Bring to a boil and cook for a few minutes (making sure the sugar has dissolved.) Remove from heat and pour over ribs. Cover with aluminum foil and place into oven to 1 hour.
• Remove foil and place back into oven for 15 minutes (uncovered.) Remove and flip the ribs. Cook again for 15 minutes. Repeat these two steps one more time, or until meat is cooked through (you can also broil the meat in the end to get a nice crust.)
• Serve over rice (perfect way to use up that extra juice!)

ORANGE-SOY-BRAISED PORK RIBS

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!

CHILLI PORK SPARE RIBS

Steps:

• Heat the oil in a deep-fat fryer or large wok and deep-fry the spare ribs until they are brown and crisp. Do this in several batches, draining each cooked batch well on kitchen paper.
• Combine all the sauce ingredients in a large pan and bring to the boil. Add the deep-fried spare ribs, cover and simmer for about 1 hr or until they are tender. Drain off the sauce and remove any remaining fat.
• Heat oven to 180C/160C fan/gas 4. Put the spare ribs on a rack in a roasting tin and bake in the oven for 15-20 mins until they are brown, basting with the braising sauce every 5 mins.
• Using a cleaver or a sharp, heavy knife, chop the spare ribs into 6cm-long pieces. Turn them onto a warm serving platter and serve immediately.

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!

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.

SLOW COOKER SPARERIBS SIMMERED IN ORANGE SAUCE

Steps:

• Trim excess fat from ribs. 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 plate. Remove and discard all but 2 tablespoons drippings from skillet. Add onions, chilies, cinnamon and ground cloves. Cook and stir 4 minutes or until softened. Transfer onion mixture to slow cooker. Process tomatoes with juices and garlic in food processor or blender until smooth. Combine tomato mixture, orange juice, wine, sugar, orange peel and salt in slow cooker. Add ribs; stir to coat. Cover and cook on LOW 5 hours or until ribs are fork tender. Remove ribs to plates. Ladle out liquid to medium bowl. Let stand 5 minutes. Skim and discard fat. Stir in vinegar; serve over ribs. Serve with carrots and garnish with orange wedges, if desired.

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.