Orange Glazes Lamb Ribs Food

SWEET AND SMOKY LAMB RIBS

Steps:

• Preheat the oven to 325 degrees F.
• Place the rib racks on a baking sheet. Mix together the salt and paprika, and sprinkle the racks evenly with the mixture. Cover with foil and bake for 2 hours.
• Meanwhile, mix together the marmalade and soy sauce.
• After 2 hours, uncover the racks and brush them with the marmalade mixture. Raise the oven temperature to 400 degrees F and roast, uncovered, for an additional 30 minutes, basting the racks halfway through with the pan juices.
• Cut into individual ribs and serve with lots of napkins.

GLAZED LAMB RIBS

Steps:

• Preheat oven to 275. Trim most of fat from the surface of the lamb racks and place them in a large roasting pan. Combine salt, garlic and herbs and rub over lamb. Place in oven and roast for 2 hours. Remove pan from oven and turn ribs, then return to oven for 30 to 60 minutes longer, or until the lamb is just tender and starting to pull away from the bone. Remove pan from oven and set aside.
• Meanwhile, make the glaze. Combine vinegar and honey in a small sauce pan placed over moderate heat. Add fennel, coriander, black pepper and Aleppo chili and bring to a slight simmer. Lower heat and allow the mixture to reduce by half. Remove from heat and whisk in the cold butter.
• Light a fire in grill or preheat broiler in oven. Combine coriander, chili, salt, lemon and parsley in a small bowl and set aside. Slice ribs into individual pieces, cutting between each bone. When coals are covered with gray ash and fire is hot, put chops on grill directly over coals or on a pan in the broiler. Using a pastry brush, coat lamb lightly with glaze and continue to cook, turning occasionally, until the meat begins to turn golden and crisp, approximately 5 to 7 minutes. Remove to a platter and sprinkle with the topping.

ORANGE GLAZES LAMB RIBS

Steps:

• Combine all ingredients and mix well.
• Pour over the ribs. Cover and marinate several hours or overnight in the refrigerator. Preheat the oven to 325 degrees. Remove ribs from the marinade and transfer marinade to a saucepan. Place ribs on a broiler pan fitted with a rack. Cover tightly with foil and bake 45 minutes. Bring marinade to a boil and cook 10 minutes until syrupy. Remove foil and bake 45 minutes longer, basting the ribs frequently with the marinade . Serve with remaining marinade.

OVEN ROASTED AROMATIC RIBS WITH A BOURBON & ORANGE GLAZE

Steps:

• Preheat the oven to 190C/gas 5/fan 170C. Put the pork ribs in a large roasting tin and pour over cold water until they are barely covered. Carefully place in the oven and cook for 1 hour. This tenderises the meat and removes much of the fat, but it makes the ribs look grey and unappetising at this stage. Don't worry - they'll be dark and glossy once they are roasted.
• Meanwhile, mix together all the ingredients for the glaze in a saucepan and heat gently, stirring occasionally, until the marmalade has dissolved. Turn up the heat and allow the mixture to bubble until it has reduced by about one quarter.
• Remove the ribs from the oven and increase the temperature to 220C/gas 7/fan 200C. Tip the ribs and liquid into a colander in the sink and give the colander a good shake to remove any excess liquid. Return the ribs to the roasting tin, pour over the glaze and turn them until they're evenly coated. Roast in the oven for 50 minutes until the ribs are covered in a sticky glaze, turning and basting at least twice. Serve hot, with a herby green salad.

ORANGE GLAZED 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.

LAMB RIBS WITH HONEY AND WINE

Steps:

• Place lamb in a 9x13-inch baking dish.
• Combine onions, white wine, soy sauce, lemon juice, honey, olive oil, garlic, cinnamon, salt, and pepper in a small bowl. Mix well and pour mixture all over lamb. Cover with plastic wrap and marinate in the refrigerator for 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Roast lamb in the preheated oven until browned and tender, about 1 hour 10 minutes.

ORANGE GLAZED COUNTRY PORK RIBS

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!).