Best 6 Spareribs In Orange Sauce Recipes

ORANGE BBQ BABY BACK RIBS

Steps:

• Place ribs bone side down on a rack in a shallow roasting pan. Cover and bake at 325° for 2 to 2-1/2 hours or until tender; drain., In a small bowl, combine the barbecue sauce, orange juice and zest; set aside 1 cup for serving. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Place ribs over direct heat; baste with some of the sauce. Grill, covered, over medium heat for 15-20 minutes or until browned, turning and basting occasionally. Serve with reserved sauce.

A.1. ORANGE BARBEQUE RIBS

Steps:

• HEAT grill to medium heat. PLACE half the ribs in single layer on large sheet heavy-duty foil. Mix sugar and seasonings; rub half evenly onto both sides of ribs. Bring up foil sides. Double fold top and one end to seal packet. Add ¼ cup water to packet through open end. Double fold remaining end, leaving room for heat circulation inside. Repeat to make second packet. GRILL 45 min. to 1 hour or until ribs are done. Remove ribs from foil; discard foil. MIX remaining ingredients until blended. RETURN ribs to grill; brush with half the marmalade mixture. Grill 15 min., turning and brushing occasionally with remaining marmalade mixture.

OVEN BAKED BBQ RIBS

Steps:

• Preheat oven to 300 degrees.
• Arrange ribs in 9x13 baking dish and top with sliced onions.
• Whisk together BBQ sauce and Orange juice and pour sauce over ribs and onions.
• Cover dish tightly with heavy duty aluminum foil and bake for three hours.
• uncover, increase oven temp to 350 degrees and bake for one hour longer, turning once after 30 minutes.
• Remove ribs to a warm platter, cover and let stand for 15 minutes.
• Spoon fat off the sauce and serve with the ribs.
• Enjoy!

SPARERIBS IN ORANGE SAUCE

Steps:

• Trim all fat from ribs and cut into individual riblets.
• Heat oil in large skillet over medium heat.
• Add ribs;cook 10 minutes or until browned on all sides, remove to a plate.
• Keep 2 Tablespoon of drppings from skillet and remove the rest.
• Add the onions, cinnamon, ground cloves (chilies).
• Cook and stir for 4 minutes or until softened.
• Put in the crock pot.
• Process the tomatoes (not drained) and garlic in food processor, or blender until smooth.
• Combine mixture with orange juice, wine, sugar, orange peel and salt and pour into crock;add ribs and stir to coat.
• Cook on Low for 5 hours or until ribs are fork-tender;remove to plates.
• *Ladeljuice out into bowl and let stand 5-minutes.
• Skim and discard fat; stir in vinegar and either pour over ribs or use to dip.

MARMALADE-GLAZED SPARERIBS

Steps:

• Whisk first 5 ingredients in large bowl. Add ribs; toss to coat. Transfer ribs and marinade to 15 x 10 x 2-inch glass baking dish. Cover and refrigerate overnight, turning ribs occasionally.
• Position 1 rack in center and 1 rack in top third of oven and preheat to 350°F. Line 2 large roasting pans with foil. Place racks in pans. Transfer ribs from marinade to racks. Roast ribs until golden brown, very tender and well glazed, rotating pans halfway through roasting and basting frequently with marinade, about 1 1/2 hours. Serve warm or at room temperature.

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.