Iberico Pork Ribs w/ Orange-Chile Glaze

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Iberico Pork Baby Back Ribs with Sour Orange-Chile Glaze
 
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.

 
Wine Pairing: Spanish Garnacha

Ingredients:                              Makes 2 Servings
1 Rack Iberico Pork Baby Back Ribs
Salt
 

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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