Iberico Pork Baby Back Ribs with Sour Orange-Chile Glaze
Makes 2 Servings
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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
- 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.