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Recipe Detail Page
Brown Sugar & Orange-Glazed Baby Back Ribs
Summer 2009
Have lots of napkins handy for these sticky treats, and lots of beer to wash them down!
Serves 4
1 tbsp (15 mL) fresh ginger, finely chopped
1 tbsp (15 mL) garlic, finely chopped
Zest and juice of 1 large navel orange; peel zest into strips while trying to avoid white pith
1⁄2 tsp (2 mL) chili flakes
1⁄4 cup (50 mL) soya sauce
1⁄4 cup (50 mL) dark brown sugar
1 cup (250 mL) dark ale
3 racks baby back pork ribs, cut into double ribs, about 4 lbs (2 kg)
1. In a large freezer bag, place the ginger, garlic, orange zest, juice, chili flakes, soya sauce, brown sugar and ale; blend well.
2. Add the ribs and mix well with marinade so that all ribs are coated. Place bag in a 9 x 13 inch (23 x 33 cm)baking dish and marinate in refrigerator for 2 hours or up to a day.If possible, give the ribs a shake every once in a while to redistribute marinade.
3. Preheat oven to 350°F (180°C).
4. Empty ribs into baking dish along with marinade. Layer ribs so that they are overlapping as little as possible. Cover with aluminum foil and bake for 1 1⁄2 hours.
5. Discard foil, pour all liquid into a small saucepan, and continue to bake ribs until browned, about 30 minutes.
6. Meanwhile reduce the cooking liquid over medium-high heat until it reaches a sauce consistency, about30 minutes.
7. When ribs are browned, brush with sauce and serve.
Serves 4
