MAPLE PORK RIBS
A luscious maple-mustard sauce will take your next plate of ribs to a new level. -Phyllis Schmalz, Kansas City, Kansas
Provided by Taste of Home
Categories Dinner
Time 5h10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, brown ribs in oil on all sides; drain. Place ribs and onion in a 1-1/2-qt. slow cooker. Combine syrup and mustard; pour over ribs. Cover and cook on low until meat is tender, 5-6 hours.
Nutrition Facts : Calories 428 calories, Fat 20g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 272mg sodium, Carbohydrate 27g carbohydrate (24g sugars, Fiber 2g fiber), Protein 31g protein.
CHIPOTLE ORANGE GLAZED PORK CHOPS
Steps:
- In a small bowl combine the maple syrup, orange juice concentrate and chipotle.
- Preheat grill pan. Sprinkle both sides of the chops with salt. Brush 1 side of chops generously with glaze. Place on grill pan glaze side down. Brush other side with glaze. Cook 3 to 4 minutes per side over medium-high heat.
Nutrition Facts : Calories 270 calorie, Fat 9 grams, SaturatedFat 3.5 grams, Cholesterol 90 milligrams, Sodium 390 milligrams, Carbohydrate 10 grams, Fiber 0 grams, Protein 34 grams
ORANGE-MAPLE PORK RIBS
Categories Fruit Pork Marinate Low Fat Low Sodium Orange Grill/Barbecue Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Combine first 5 ingredients in large baking dish. Add ribs and turn to coat. Cover and chill 6 hours or overnight.
- Prepare barbecue (medium-high heat). Remove ribs from marinade and season with salt and pepper. Grill until cooked through, turning occasionally, approximately 25 minutes.
- Meanwhile, place marinade in heavy small saucepan. Add maple syrup and boil until reduced to 1/4 cup, about 18 minutes. Brush ribs with glaze. Grill ribs 1 minute longer and serve.
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.
OVEN ROASTED AROMATIC RIBS WITH A BOURBON & ORANGE GLAZE
The aroma and flavour of this glaze gives a delicious kick to pork ribs - perfect if you're cooking on a barbecue too
Provided by David Broom
Categories Buffet, Lunch, Main course
Time 2h15m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 528 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 22 grams sugar, Protein 37 grams protein, Sodium 1.01 milligram of sodium
MAPLE-ORANGE PORK TENDERLOIN
A marinade with maple syrup, curry and orange peel gives this lean entree a wonderful glaze and tangy citrusy sauce. It's a favorite with Penny Fraser of Calgary, Alberta.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first nine ingredients. Pour 2/3 cup into a separate bowl. Add pork; turn to coat. Cover and refrigerate for 1 hour. Set aside remaining maple mixture until serving., Drain and discard marinade. Place pork in a roasting pan lined with heavy-duty foil. Bake, uncovered, at 375° for 30-40 minutes or until a thermometer reads 160°. Let stand for 10 minutes before slicing. Drizzle with reserved maple mixture.
Nutrition Facts : Calories 219 calories, Fat 5g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 228mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
MAPLE GLAZED RIBS
Basted with a savory sweet sauce, these ribs are definitely finger-licking good!
Provided by Karen Toellner
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 3h40m
Yield 6
Number Of Ingredients 8
Steps:
- Place ribs in a large pot, and cover with water. Cover, and simmer for 1 hour, or until meat is tender. Drain, and transfer ribs to a shallow dish.
- In a small saucepan, stir together the maple syrup, brown sugar, ketchup, vinegar, Worcestershire sauce, salt, and mustard powder. Bring to a low boil, and cook for 5 minutes, stirring frequently. Cool slightly, then pour over ribs, and marinate in the refrigerator for 2 hours.
- Prepare grill for cooking with indirect heat. Remove ribs from marinade. Transfer marinade to a small saucepan, and boil for several minutes.
- Lightly oil grate. Cook for about 20 minutes, basting with the cooked marinade frequently, until nicely glazed.
Nutrition Facts : Calories 485.2 calories, Carbohydrate 30.5 g, Cholesterol 117.1 mg, Fat 29.5 g, Fiber 0.1 g, Protein 24.2 g, SaturatedFat 10.9 g, Sodium 411.1 mg, Sugar 14.3 g
SASSY ORANGE MAPLE GRILLED BABY BACK RIBS
Baby back ribs absorb fragrant flavors while they slowly braise on a bed of sweet onions, ginger and orange juice. While grilling, they're basted with a maple syrup sauce makes them even more deliciously sweet and sticky.
Provided by Allrecipes Member
Time 2h50m
Yield 6
Number Of Ingredients 10
Steps:
- Remove membrane from the bone side of the back rib or ask your butcher to do this for you. Rub the ribs, on both sides, with 2 tablespoons of Morton® Hot Salt™, pressing the Hot Salt into the meat.
- Preheat oven to 325 degrees F.
- Place the onion slices in the bottom of a 4 inch deep roasting pan. Mix together the ginger, 1 cup of the orange juice and water. Pour mixture into the bottom of the pan. Place the ribs meat side down on top of the onions. Place three to four slices of orange on the back of each rib. Cover the pan with a lid or aluminum foil.
- Braise ribs in oven for 2 to 2 1/2 hours until tender. The bones should easily wiggle and pull from the meat. Remove from oven and let cool slightly. Carefully remove ribs from pan, discarding braising liquid.
- In a bowl combine the 1/4 cup of remaining orange juice, maple syrup, barbecue sauce and 1/2 teaspoon of Morton® Hot Salt™.
- Preheat grill to medium high.
- Grill ribs for 4 to 6 minutes per side, basting with the sassy orange maple barbecue sauce until ribs are lightly charred, heated through and sticky. Cut between every third rib and serve with grilled corn on the cob, sweet peppers and red onions; all seasoned with Morton® Hot Salt™.
Nutrition Facts : Calories 577.5 calories, Carbohydrate 51.7 g, Cholesterol 117.1 mg, Fat 29.8 g, Fiber 1.6 g, Protein 25 g, SaturatedFat 10.9 g, Sodium 1072.3 mg, Sugar 40.1 g
ORANGE BBQ PORK RIBS RECIPE
Try something different with our Orange BBQ Pork Ribs Recipe. The secret ingredient in our Orange BBQ Pork Ribs Recipe creates a great sweet-sour taste.
Provided by My Food and Family
Categories Bbq
Time 2h
Yield Makes 9 servings.
Number Of Ingredients 3
Steps:
- Preheat grill to medium-low heat. Mix barbecue sauce and drink mix until well blended. Place half of the ribs each in single layer in center of sheet of heavy-duty aluminum foil. Spoon sauce mixture over ribs.
- Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
- Place packets on grate of grill; cover with lid. Grill 1 hour and 30 min. or until ribs are very tender. Remove from foil. Skim fat from sauce and serve with ribs.
Nutrition Facts : Calories 440, Fat 29 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 120 mg, Sodium 380 mg, Carbohydrate 14 g, Fiber 0 g, Sugar 12 g, Protein 28 g
ORANGE BBQ PORK RIBS
I found this recipe in Krafts Whats Cooking Magazine. At first I was a little hesitant to try this recipe because it was different, but it turned out great. The pork stayed moist, was easy to make, had few ingredients, and it had so much flavor. I hope you enjoy this rib as much as we do!!
Provided by Purdy Good Cook
Categories Pork
Time 1h40m
Yield 9 9, 9 serving(s)
Number Of Ingredients 3
Steps:
- Barbecue.
- Preheat barbecue to medium-low heat. Mix barbecue sauce and drink mix until well blended. Place half of the ribs each i single layer in centre of sheet of heavy-duty aluminum foil. Spoon sauce mixture over ribs.
- Bring up foil sides. Double fold tops and ends to seal packets, leaving room for heat circulation inside.
- Place packets on grate of barbecue; cover with lid. Grill 1 hr and 30min, or until ribs are very tender. Remove from foil. Skim fat from sauce and serve with ribs.
- Oven.
- Preheat oven to 350 degrees.
- Place ribs in single layer in large roasting pan. Pour sauce mixture over ribs; cover tightly with foil.
- Bake 1hr 30min.
- Remove foil; continue baking 15min, or until ribs are tender.
- Skim fat from sauce and serve with ribs.
Nutrition Facts : Calories 681.7, Fat 51.6, SaturatedFat 18.6, Cholesterol 185.4, Sodium 331.2, Carbohydrate 3.6, Fiber 0.3, Sugar 1.1, Protein 47.6
ORANGE MAPLE MARINATED PORK LOIN
Make and share this Orange Maple Marinated Pork Loin recipe from Food.com.
Provided by dicentra
Categories Pork
Time 55m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 8 ingredients in a bowl, stirring well with a whisk. Combine 2 cups orange mixture and pork in a zip-top plastic bag; seal. (Reserve remaining orange mixture for another use.) Marinate pork in refrigerator 8 hours, turning bag occasionally.
- Preheat oven to 350º.
- Remove pork from bag, reserving marinade. Place marinade in a large saucepan; bring to a boil. Reduce heat; cook until reduced to 1 cup, stirring occasionally (about 20 minutes).
- Place pork on a rack coated with cooking spray, and place rack in a shallow roasting pan. Sprinkle pork with salt. Bake pork at 350º for 1 hour, basting occasionally with reduced marinade.
- Carefully pour 1/2 cup water into bottom of pan (do not remove pan from oven). Bake an additional 45 minutes or until a thermometer registers 160º (slightly pink), basting occasionally with marinade.
- Discard remaining marinade. Remove pork from oven. Cover with foil, and let stand for 10 minutes before slicing.
Nutrition Facts : Calories 327.8, Fat 16.9, SaturatedFat 5.8, Cholesterol 83.3, Sodium 332.2, Carbohydrate 16, Fiber 0.3, Sugar 13.2, Protein 26.8
STICKY MAPLE AND BOURBON PORK RIBS
Skip the same old boring barbecue sauce and opt for a sticky malt vinegar, bourbon, and maple syrup glaze to slick up these boiled-and-baked pork ribs.
Provided by Donna Hay
Categories HarperCollins HarperCollins Dinner Pork Pork Rib Maple Syrup Bourbon Cinnamon Vinegar Bake Roast
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the ribs:
- Place the vinegar, water, bay leaves, cinnamon, sugar, rock salt and onion in a large saucepan over high heat. Stir to combine and bring to the boil.
- Add the ribs, reduce the heat to medium and cover with a tight-fitting lid. Simmer for 30-40 minutes or until the pork is tender.
- For the glaze:
- Place the bourbon, maple syrup, vinegar, Worcestershire sauce, mustard, paprika and salt flakes in a medium saucepan over medium heat. Stir to combine and bring to the boil. Reduce the heat to low and simmer for 8-10 minutes or until slightly reduced. Set aside.
- To finish:
- Preheat oven to 220°C (425°F).
- Remove the ribs from the cooking liquid and place, meat-side down, in a large deep-sided ovenproof dish. Top with the glaze and roast for 15 minutes.
- Turn the ribs over, baste with the glaze and roast for a further 15 minutes or until the pork is tender and the glaze is reduced. Brush with any remaining glaze and slice to serve.
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