Best Ribs With Orange Ginger Glaze Recipes

Orange Glazed Country Pork Ribs image

Provided by JanetB-KY

Categories Pork

Time 9h15m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs country-style boneless pork ribs
2 slices onions, separated into rings
1 garlic clove, minced
1/2 cup chopped green pepper
1/2 cup orange marmalade
2 tablespoons cider vinegar
3 tablespoons brown sugar
2 tablespoons cornstarch
1 tablespoon grated ginger

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!).

Nutrition Facts : Calories 484.1, Fat 12.9, SaturatedFat 4.6, Cholesterol 167.8, Sodium 179.3, Carbohydrate 43.1, Fiber 0.9, Sugar 34.9, Protein 47.6

Ribs with Orange-Ginger Glaze image

Yield 2 Main-course or 4 Appetizer servings

Number Of Ingredients 11

2 pounds pork spareribs, separated into ribs, cut into 2-inch lengths
1/4 cup plus 3 tablespoons soy sauce
5 quarter-size slices fresh ginger
4 green onions, cut into 1/2-inch pieces
2 pieces star anise
1/2 cup canned low-salt chicken broth
1/2 cup sugar
4 teaspoons chopped orange peel
1 tablespoon minced fresh ginger
1 garlic clove, minced
2 tablespoons vegetable oil

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.

Orange-Ginger Grilled Short Ribs image

Provided by Bobby Flay

Categories main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 16

4 cups fresh orange juice
3 tablespoons packed light brown sugar
3 tablespoons tamari
1 teaspoon Sichuan peppercorns
Kosher salt and coarsely ground pepper
2 whole star anise pods
1 2-inch piece fresh ginger, sliced into rounds
1 2-pound piece boneless beef short rib, sliced against the grain into 1/4-inch- thick pieces
1/4 cup canola oil
Kosher salt and freshly ground pepper
1/4 cup finely chopped salted peanuts
2 scallions (green and pale green parts only), thinly sliced
1/2 teaspoon packed light brown sugar
Pinch of ground allspice
Pinch of ground cinnamon
Kosher salt

Steps:

Make the glaze: Combine the orange juice, brown sugar, tamari, peppercorns, 1/4 teaspoon salt, 1/2 teaspoon ground pepper, the anise and ginger in a medium saucepan. Bring to a boil over high heat. Reduce to a simmer and cook until reduced by half, about 15 minutes. Strain and let cool.
Grill the short ribs: Toss the ribs with 1/2 cup of the glaze, reserving the remaining glaze for brushing. Set aside the ribs at room temperature for 30 minutes.
Preheat a grill to medium high. Remove the ribs from the glaze, shaking off the excess. Brush with the canola oil and sprinkle with salt and pepper. Grill the ribs, brushing occasionally with the reserved glaze, until nicely charred but still pink in the middle, about 3 minutes per side.
Make the scallion-peanut relish: Combine the peanuts, scallions, brown sugar, allspice and cinnamon in a bowl and sprinkle lightly with salt. Transfer the ribs to a platter and top with the relish.

Orange-Ginger Grilled Boneless Short Ribs with Green Onion-Peanut Relish image

Provided by Bobby Flay

Categories main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 17

4 cups fresh orange juice
3 tablespoons light brown sugar
3 tablespoons tamari
1 teaspoon Schezuan peppercorns
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon kosher salt
2 whole star anise
One 2-inch piece fresh ginger, sliced into rounds
2 pound piece boneless beef short rib, sliced across the grain into 1/4-inch-thick pieces
1/4 cup canola oil
Kosher salt and freshly ground black pepper
Kosher salt
1/4 cup coarsely chopped salted peanuts
2 green onions, green and pale green part, thinly sliced
1/2 teaspoon light brown sugar
Pinch allspice
Pinch cinnamon

Steps:

For the orange-ginger glaze: Combine the juice, sugar, tamari, peppercorns, ground pepper, salt, anise and ginger in a saucepan. Cook over high heat, stirring occasionally, until reduced by half. Strain and cool.
For the grilled boneless short ribs: Toss the ribs with 1/2 cup of the glaze, reserving the remaining glaze. Set aside the ribs at room temperature for 30 minutes. Prepare the grill for direct grilling at medium-high heat. Remove the ribs from the glaze, shaking off the excess. Brush the ribs with the oil and sprinkle with salt and pepper. Grill the ribs until nicely charred and still pink in the middle, about 3 minutes each side. Brush the ribs occasionally with the reserved glaze.
For the green onion-peanut relish: Combine the peanuts, onions, sugar, allspice, cinnamon and sprinkle lightly with salt. Transfer the ribs to a platter and top with the green onion-peanut relish.