CILANTRO ORANGE RIBS
These oven-baked ribs have a unique flavour thanks to a liqueur-spiked cilantro and orange glaze. We like to cut the ribs into single-rib portions to serve as an appetizer, but you can also cut the racks into four-rib portions to serve as an entrée.
Yield: Makes 24 ribs.
July 02, 2019
- 3 lb (1.5 kg) pork back ribs
- 1 tbsp kosher salt
- 1/2 cup liquid honey
- 1/2 cup fresh orange juice
- 2 tbsp grated orange peel
- 1 tbsp finely chopped fresh ginger
- 3 cloves garlic, finely chopped
- 1/2 tsp ground allspice
- 2 tbsp Grand Marnier or other orange liqueur
- 1 tbsp chopped fresh cilantro
- Rub ribs with salt; set aside.
- To prepare marinade, combine honey, orange juice, orange peel, ginger, garlic and allspice.
- Pour marinade into an extra-large heavy zip-lock plastic bag. Add ribs, cutting as needed to fit, and squeeze bag to coat ribs with marinade. Seal bag and place on a tray. Refrigerate, turning bag occasionally, for 6 hours.
- Preheat oven to 375°F.
- Meanwhile, remove ribs from marinade, reserving marinade.
- Transfer ribs to a parchment paper-lined roasting pan.
- Bake, covered, for 2 -2 1/2 hours or until ribs are tender. Meanwhile, to prepare glaze, transfer marinade to a small non-reactive saucepan. Bring to a boil over medium heat.
- Reduce heat and simmer, stirring, until marinade is reduced by half, about 10 minutes. Remove from heat and stir in Grand Marnier and cilantro.
- Transfer glaze to a bowl and refrigerate until ready to use.
- Remove ribs from oven and let stand for 15 minutes.
- Transfer ribs to a cutting board and cut ribs into individual pieces. Brush ribs with glaze.
- Place ribs on a rack in a parchment paper-lined large rimmed baking sheet.
- Continue baking for 15 - 20 minutes or until ribs are richly glazed.
116 calories, 6.7 g fat, 6.5 g protein, 7 g carbohydrate, 0.1 g fibre, 261 mg sodium