Spareribs In Orange Sauce 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!

BEEF RIBS WITH ORANGE BBQ SAUCE

Steps:

• Begin by toasting the fennel seeds in a dry pan over medium-high heat. Toast for 4 or 5 minutes, until they become fragrant; toss occasionally as they toast so they don't burn. Transfer to a spice grinder and grind to a fine powder.
• Rinse the ribs in cool water and pat dry with paper towels. Unless your butcher has already done so, remove the membrane from the back and trim off any excess fat. Combine the dry rub ingredients in a small bowl and mix well. Coat both sides of the meat with a heavy layer of the dry rub. Refrigerate overnight, uncovered.
• Heat half the grill to medium to create indirect heat.
• Set out a few large sheets of foil (one for each slab). Divide the sliced onion and thyme between the sheets and spread them out evenly. Place 1 rack on each sheet, meat side down, and fold the foil over to form a sealed pouch around each rack. Place each pouch on a roasting tray (to keep foil from getting pierced and letting steam out) and grill it over indirect heat for 2 hours.
• Open the foil and peel it back so the ribs are exposed. Carefully turn the meat over so the meat side is on top, then cook for 1 1/2 hours with the foil open. When done, the ribs will be tender and the meat will have shrunk back from the bones.
• For the last 10 minutes, remove the ribs from the foil and place them directly on the hot side of the grill. Brush with the Orange BBQ Sauce and allow the heat to caramelize the sauce and crisp the exterior, then flip the ribs and brush the other side for the final 5 minutes. Serve with additional sauce.
• Whisk together all the ingredients in a medium saucepan and simmer over medium-low heat for 25 to 30 minutes, until it reaches a ketchup-like consistency.

SIZZLING SPARE RIBS WITH BBQ SAUCE

Steps:

• Tip the ribs into a big bowl (not a metal one) and throw in the spring onions, chilli and garlic. Now spoon all the remaining ingredients over the ribs and sprinkle with salt and pepper. Get your hands in the bowl and turn the ribs over and over again until they're coated in the sauce. (You can keep the ribs uncooked - tightly covered - in the fridge for up to 3 days. You can also freeze them for several months.)
• Cook the ribs over a moderate barbecue for 20-30 minutes depending on their size, turning them over frequently and brushing with sauce each time. The turning and brushing is important, so that all four sides of each rib get encrusted with the sauce, which builds up like a lacquer. If you have any leftover sauce at the end, heat it up in a pan and pour it over the ribs just before serving.

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.

CHINESE FIVE-SPICE SPARE RIBS

Steps:

• Have your butcher separate the spareribs into individual ribs and then into chunks which are approximately 7.5cm/3in long. Alternatively do this yourself using a heavy sharp cleaver that can cut through the bones.
• Mix the marinade ingredients together in a bowl and steep the spareribs in the marinade for about 25 minutes at room temperature. Remove the spareribs from the marinade with a slotted spoon.
• Heat the oil in a deep-fat fryer or large wok. When the oil is very hot and slightly smoking, slowly brown the marinated spareribs in several batches until they are brown. Drain each cooked batch on kitchen paper. (Leave the cooking oil to cool. Strain it through a filter if you want to re-use it when cooking pork.)
• Put the sauce ingredients into a clean wok or frying pan.
• Bring the sauce to the boil and then reduce the heat. Add the spareribs, cover and simmer gently for about 40 minutes, stirring occasionally.
• If necessary, add a little water to the sauce to prevent the spareribs from drying up. Skim off any surface fat, turn onto a warm serving plate and serve at once.

EFFORTLESS OVEN BAKED SPARERIBS RECIPE

Steps:

• Preheat oven to 350 F
• Place ribs in a covered roasting pan or Dutch oven.
• Sprinkle with salt and pepper and dress with lemon slices and sprinkle over the onions.
• In a medium bowl whisk the chili sauce, mustard powder, brown sugar, molasses, orange juice and lemon juice.
• Pour half of the mixture over the ribs, cover and bake for 60 minutes, basting once with another spoonful of the sauce.
• Remove lid and continue to bake for another 45-60 minutes, basting a few time with remaining sauce and pan sauces.
• Cut into individual ribs and serve.

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-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.

CRANBERRY ORANGE-GLAZED KANSAS CITY SPARE RIBS

Steps:

• A few hours before beginning the slow cooking of the ribs, make the dry rub by combining garlic powder, onion powder, chili powder, paprika, dry mustard, and salt in a bowl and mixing well. Rub the seasoning mix into the meat and let sit for a few hours. The mixture will melt into the meat.
• About 30 minutes before beginning to barbecue, heat the grill.
• On the stovetop, combine orange juice, honey, and cranberry sauce in a saucepan, stirring to mix well. Simmer over low heat until it beings to thicken, then add barbecue sauce. Let simmer for 1/2 hour. Place ribs on the grill and slowly cook, turning occasionally. When meat begins to become fork tender, begin brushing on the sauce. Continue to apply the sauce to the ribs during the barbeque process. When ribs are able to pull apart, they are ready.

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!

SPARERIBS IN ORANGE SAUCE

Steps:

• Trim all fat from ribs and 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 a plate.
• Keep 2 Tablespoon of drppings from skillet and remove the rest.
• Add the onions, cinnamon, ground cloves (chilies).
• Cook and stir for 4 minutes or until softened.
• Put in the crock pot.
• Process the tomatoes (not drained) and garlic in food processor, or blender until smooth.
• Combine mixture with orange juice, wine, sugar, orange peel and salt and pour into crock;add ribs and stir to coat.
• Cook on Low for 5 hours or until ribs are fork-tender;remove to plates.
• *Ladeljuice out into bowl and let stand 5-minutes.
• Skim and discard fat; stir in vinegar and either pour over ribs or use to dip.

SPARE RIBS

Steps:

• Heat the grill. Put the ribs in the grill pan and brown them under the grill, turning frequently, to seal in the juices. If you don't have a grill, brown the ribs in a frying pan, with a little oil or butter, over a medium heat, for 2-3 minutes, turning often. Peel and crush the garlic clove.
• Mix the soy sauce, marmalade and garlic, and spread over the ribs. Peel and slice the onion. Put the onion in a casserole or ovenproof dish. Place the ribs on top and season with salt and pepper.
• Dissolve the stock cube in 1/2 cup of boiling water, add the vinegar, and pour it all over the ribs. Cover and cook in a hot oven (400F/200C/Ga Mark 6-7) for 1 1/4-1 1/2 hours (the longer time for the larger amount). Remove the lid for the last 20 minutes to allow the meat to become crisp. The sauce should be sticky when cooked. The jacket potato can be cooked in the oven with the casserole.

ST. LOUIS STYLE SPARERIBS, MANGO BBQ SAUCE

Steps:

• Cut the spareribs in sections of 3 to 4 ribs (bones).In a large pot, place the ribs and add the onion, bay leaves, thyme and pepper. Cover it all with water. Bring to a boil and then let simmer 50 minutes. It is important that the ribs are entirely covered with liquid while cooking.Meanwhile, in a food processor, reduce the peach and mango spread to a purée. Add the remaining ingredients of the sauce and mix well. Set aside.Drain the cooked spareribs and place them in a large bowl. Let excess water evaporate from the ribs.Preheat the barbecue to medium-high.With half the sauce, brush all the meat thoroughly.Cook the spareribs on the very hot barbecue grill for about 15 minutes or until the bones pull away easily from the meat. Brush regularly during cooking with the rest of the sauce and turn the meat so that it browns evenly.

MARMALADE-GLAZED SPARERIBS

Steps:

• Whisk first 5 ingredients in large bowl. Add ribs; toss to coat. Transfer ribs and marinade to 15 x 10 x 2-inch glass baking dish. Cover and refrigerate overnight, turning ribs occasionally.
• Position 1 rack in center and 1 rack in top third of oven and preheat to 350°F. Line 2 large roasting pans with foil. Place racks in pans. Transfer ribs from marinade to racks. Roast ribs until golden brown, very tender and well glazed, rotating pans halfway through roasting and basting frequently with marinade, about 1 1/2 hours. Serve warm or at room temperature.

BAKED HONEY GARLIC SPARERIBS

Steps:

• Gather the ingredients.
• Preheat the oven to 325 F / 165 C / Gas Mark 3 and line a large baking pan or roasting pan with foil.
• If it hasn't already been done, the silverskin (aka membrane) needs to be removed from the bone side of the racks of ribs. To do this, ease a butter knife or narrow metal spatula under the skin at one end.
• Then grasp the loosened skin with a paper towel or cloth towel (the towel will keep your hand from slipping) and pull the skin. It should peel off in one sheet. (If not, use the knife to loosen the opposite end of the membrane and try pulling again.)
• Cut the ribs into 1-rib pieces or serving size portions.
• Season the spareribs with salt, pepper, and garlic powder.
• Arrange the ribs in the prepared baking pan.
• Cover the pan tightly with foil and bake in the preheated oven for 1 hour, or until tender.
• Drain off all of the excess fat and liquids.
• In a small saucepan, combine the honey, vinegar, soy sauce, and garlic. Bring to a boil.
• Reduce the heat to low and simmer for about 5 minutes.
• Increase the oven temperature to 350 F / 180 C / Gas Mark 4. Drizzle or brush the honey and garlic sauce mixture over the spareribs.
• Continue baking uncovered for 30 minutes, basting frequently. Serve and enjoy.

ORANGE BBQ PORK RIBS

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.

ORANGE HONEY GLAZE SPARERIBS

Steps:

• Cut spareribs into 2-3 rib pieces.
• Sprinkle on both sides with salt and pepper. Place into 13-x-9-inch baking dish.
• Bake in hot oven at 400 degrees for 40 minute Drain off fat.
• Meanwhile, mix together tomato sauce, orange juice, honey, vinegar, onion, galic and worcestershire sauce. Pour mixture over ribs to coat evenly.
• Lower oven temperature to 350 degrees, Bake 40 minute longer or until ribs are juicy and tender.