Best 13 Ribs With Orange Ginger Glaze Recipes

ORANGE-GINGER GRILLED SHORT RIBS

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

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.

OVEN ROASTED AROMATIC RIBS WITH A BOURBON & ORANGE GLAZE

Steps:

• Preheat the oven to 190C/gas 5/fan 170C. Put the pork ribs in a large roasting tin and pour over cold water until they are barely covered. Carefully place in the oven and cook for 1 hour. This tenderises the meat and removes much of the fat, but it makes the ribs look grey and unappetising at this stage. Don't worry - they'll be dark and glossy once they are roasted.
• Meanwhile, mix together all the ingredients for the glaze in a saucepan and heat gently, stirring occasionally, until the marmalade has dissolved. Turn up the heat and allow the mixture to bubble until it has reduced by about one quarter.
• Remove the ribs from the oven and increase the temperature to 220C/gas 7/fan 200C. Tip the ribs and liquid into a colander in the sink and give the colander a good shake to remove any excess liquid. Return the ribs to the roasting tin, pour over the glaze and turn them until they're evenly coated. Roast in the oven for 50 minutes until the ribs are covered in a sticky glaze, turning and basting at least twice. Serve hot, with a herby green salad.

ORANGE GLAZED RIBS

Steps:

• Heat greased grill to low heat.
• Mix barbecue sauce, zest, juice and pepper.
• Place ribs, bone-sides down, on grill.
• Grill, uncovered, 30 min. on each side. Brush with barbecue sauce mixture. Grill 30 min. or until ribs are done (160°F), turning and brushing occasionally with barbecue sauce mixture.

AIR-FRIED PORK RIBS WITH GINGER GLAZE

Steps:

• Preheat an air fryer to 350 degrees F (175 degrees C). Preheat the oven to 200 degrees F (95 degrees C).
• Brush ribs with 2 tablespoons oil and season with salt and pepper. Arrange 1/2 of the ribs in a single layer in the air fryer basket.
• Cook in the preheated air fryer until ribs are fork-tender and fully cooked, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Transfer ribs to a baking pan and place in the preheated oven to keep warm while cooking the remaining ribs.
• Meanwhile, heat 2 teaspoons oil in a small saucepan over medium heat. Add shallot; cook and stir until tender, about 3 minutes. Stir in chili sauce, apricot preserves, soy sauce, ginger, and chipotle pepper. Heat and stir until bubbly, 3 to 5 minutes.
• Transfer ribs to a serving platter. Brush generously with glaze and garnish with chives.

RIBS WITH ORANGE-GINGER GLAZE

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 GLAZES LAMB RIBS

Steps:

• Combine all ingredients and mix well.
• Pour over the ribs. Cover and marinate several hours or overnight in the refrigerator. Preheat the oven to 325 degrees. Remove ribs from the marinade and transfer marinade to a saucepan. Place ribs on a broiler pan fitted with a rack. Cover tightly with foil and bake 45 minutes. Bring marinade to a boil and cook 10 minutes until syrupy. Remove foil and bake 45 minutes longer, basting the ribs frequently with the marinade . Serve with remaining marinade.

WORCESTERSHIRE AND ORANGE-GLAZED BABY BACK RIBS

Steps:

• Whisk first 6 ingredients in medium bowl to blend. Place ribs in single layer in 13x9x2-inch glass dish. Pour marinade over ribs, turning to coat both sides. Cover and refrigerate overnight.
• Preheat oven to 350°F. Pour marinade from ribs into small saucepan. Boil marinade until reduced to 1 1/4 cups, about 7 minutes. Line large roasting pan with foil. Arrange ribs, rounded side up, in single layer in prepared pan. Season ribs with salt and pepper. Bake 10 minutes. Brush both sides of ribs generously with marinade. Bake ribs until glazed and tender, basting top of ribs frequently, about 40 minutes. Cut ribs between bones into individual ribs.
• Meanwhile, prepare barbecue (medium-high heat) or maintain oven temperature. Grill or bake ribs until deep brown, turning frequently, about 10 minutes. Serve hot.

ORANGE GLAZED COUNTRY PORK RIBS

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!).

BRAISED ORANGE-GINGER SHORT RIBS WITH DRIED APRICOTS

Steps:

• Preheat oven to 300°F. Using vegetable peeler, remove four 4x1-inch strips from rind of 1 orange. Grate peel from 2 more oranges. Cut 4 oranges in half; squeeze out 1 1/4 cups juice. Whisk grated orange peel, orange juice, hoisin sauce, tomato paste, and garlic in large bowl to blend. Stir in ginger.
• Sprinkle ribs with salt and pepper. Place in heavy large ovenproof pot. Pour orange-ginger mixture over ribs. Stir in orange strips and apricots. Cover and bake 2 hours. Stir rib mixture; reduce oven temperature to 250°F. Continue cooking ribs, covered, until meat is very tender, about 1 hour longer. (Can be made 1 day ahead. Cool. Refrigerate uncovered until cold, then cover and refrigerate. Spoon off solidified fat, then rewarm ribs over medium heat before serving.) Using slotted spoon, transfer ribs and apricots to large platter. Spoon off any fat from sauce in pot. Pour sauce over ribs. Sprinkle with parsley and serve.

ORANGE-SOY-BRAISED PORK RIBS

Steps:

• Put oven rack in middle position and preheat oven to 325°F.
• Sprinkle ribs evenly with salt.
• Bring orange juice, soy sauce, sugar, ginger, garlic, and pepper to a boil in roasting pan over moderately high heat, stirring until sugar is dissolved. Add ribs in 1 layer using tongs, turning to coat, and cover pan tightly with foil.
• Braise ribs in oven until very tender, about 2 hours. (If making ahead, see cooks' note, below.)
• Before serving:
• Reduce oven temperature to 200°F.
• Transfer ribs to a baking dish, arranging them in 1 layer, and keep warm in oven.
• Skim fat from cooking liquid if desired, then make glaze by boiling liquid, uncovered, stirring occasionally, until syrupy and reduced to about 3/4 cup, about 15 minutes. Brush glaze generously on ribs.

GINGER-GLAZED SHORT RIBS

Steps:

• Heat the oven to 325 degrees. In a saucepan, boil the wine over high heat until reduced to 1/2 cup.
• Generously sprinkle the ribs on all sides with salt and transfer to a large roasting pan, bone side up. Scatter the garlic, mushrooms, carrots, onions, celery, ginger, allspice, cinnamon, konbu and thyme on the ribs. Mix 6 cups of the stock and vinegar with the reduced wine and add to the ribs. The liquid should come about 2/3 of the way up the sides of the meat. Add more stock if needed.
• Cover the pan tightly with layers of foil. Transfer to the oven and cook until the meat is very tender, 3 1/2 to 4 hours.
• Remove from the oven and carefully remove the foil. When the ribs are cool enough to handle, transfer them to a dish. Remove and discard the bones and any bits of vegetables and spice.
• Strain the liquid in the pan through a sieve and discard the solids. Let the liquid settle, then spoon off the fat or use a fat separator. You should have about a quart of liquid. (At this point, you can refrigerate the meat and sauce, separately, for up to three days.)
• To finish the dish, heat the oven to 375 degrees. Put the strained liquid back in the roasting pan and bring to a boil on the stove. Add the meat in a single layer. Transfer to the oven and baste frequently with the liquid, until shiny and thick but not sticky, and until the ribs are well glazed, 10 to 20 minutes. Serve the ribs with extra sauce.

SWEET GINGER RIBS

Steps:

• In a small bowl, whisk the first 10 ingredients until blended. In a small container, reserve 1 cup marinade for basting. Divide ribs and the remaining marinade between 2 large resealable plastic bags; seal bags and turn to coat. Refrigerate ribs and reserved marinade overnight., Remove ribs, discarding remaining marinade from bags. Grill ribs, covered, over indirect medium heat 1-1/2-2 hours or until tender, basting occasionally with reserved marinade during the last half hour.