Iberico Pork Ribs w/ Orange-Chile Glaze

Iberico Pork Ribs w/ Orange-Chile Glaze

Matthew All Recipes, Pork Recipes, Ribs Recipes 0 Comments

Iberico Pork Baby Back Ribs with Sour Orange-Chile Glaze

Makes 2 Servings
wine WINE PAIRING
Spanish Garnacha

Meaty, tangy, tender baby back ribs with just a hint of heat. If you love ribs, but need a break from traditional barbecue sauces, give this recipe, glazed with honey, orange & Aleppo pepper, a try.

This recipe calls for a single rack of baby back ribs for two servings, but could be easily scaled up if you want to make more. This same marinade & glaze combo can be used for Kurobuta pork baby back ribs, but the amounts & cooking time may need to be scaled up to account for their larger rack size.

INGREDIENTS
  • Marinade:
  • Zest of 1 Orange
  • ¼ cup Orange Juice (you can use the same orange you zested)
  • 1 tsp Aleppo Pepper
  • 1 tsp Honey
  • 2 tbsp White Balsamic Vinegar
  • Glaze:
  • Zest of 1 Orange
  • ¼ cup Orange Juice (you can use the same orange you zested)
  • 1 tsp Aleppo Pepper
  • 2 tsp Honey
  • 2 tbsp White Balsamic Vinegar

DIRECTIONS

1

Preheat your oven to 275°F.
2

Whisk together the marinade ingredients in a small bowl.
3

Generously salt the ribs.
4

Wrap the ribs, drizzled with all of the marinade, in a packet of foil. Put the packet on a baking sheet & move it to the oven to roast for 2 hours.
5

Whisk the glaze ingredients together in a small sauce pot. Bring the liquid to a simmer and continue to cook until it thickens to a glaze consistency.
6

Cut the rib rack in half to make it more manageable.
7

Brush the rack portions with the glaze. Sear them in a hot, oiled skillet over high heat, carefully turning as necessary, to caramelize the surface of the meat. Continue to brush with the glaze as you go.
8

When the ribs have caramelized, serve them with your choice of sides.
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