Orange-Barbecued Short Ribs

chefs-mate chefs-mate 0 Comments
Servings: 4 Difficulty: Advanced
Jump To Recipe Print Recipe
Tender, fall-off-the-bone pork ribs glazed with a sweet and tangy orange-soy reduction
Orange-Barbecued Short Ribs recipe image
Orange-Barbecued Short Ribs recipe image
Print Recipe

Orange-Barbecued Short Ribs

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 430.2

Description

These Orange-Barbecued Short Ribs are a hearty, comforting dish that balances savory depth with bright citrus notes. The short ribs are seared to lock in juices, then slow-baked in a rich sauce made from soy sauce, ketchup, sugar, fresh ginger, garlic, and orange juice. The result is meat that is incredibly tender and coated in a glossy, sticky glaze. Perfect for weekend dinners or special family gatherings, this recipe transforms affordable cuts into a gourmet experience. The combination of aromatic spices and citrus creates a complex flavor profile that pairs beautifully with steamed rice or roasted vegetables. It is a satisfying meal that feels indulgent yet remains approachable for home cooks looking to impress without excessive effort.

Ingredients

Directions

  1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
  2. Juice one orange and grate the zest; mince the ginger root and garlic.
  3. In a bowl, combine soy sauce, ketchup, sugar, orange juice, orange zest, minced ginger, and minced garlic. Stir until well mixed and set aside.
  4. Season the short ribs generously with salt and pepper to taste.
  5. Dredge the seasoned ribs in flour, shaking off any excess coating.
  6. Heat oil in a large skillet over medium-high heat until smoking.
  7. Fry the ribs in batches until browned on all sides. Remove from skillet and set aside.
  8. Arrange the browned ribs in a single layer in a rectangular baking dish.
  9. Pour the reserved sauce mixture evenly over the ribs.
  10. Cover the dish tightly with foil and bake for 1 1/2 to 2 hours, or until the ribs are fork-tender.
  11. Baste the ribs occasionally with the sauce during the last 30 minutes of cooking.
  12. Remove the ribs from the dish and place on serving platters.
  13. Skim the excess fat from the remaining sauce in the baking dish.
  14. Spoon the reduced sauce over the ribs and garnish with green onion curls.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 430.2kcal
% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 8730.6mg364%
Total Carbohydrate 98.3g33%
Dietary Fiber 1.3g6%
Sugars 87.4g
Protein 10.4g21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

To make green onion curls: Cut green onions into 3- to 4-inch lengths, keeping only the white parts. Trim the root ends. Lay them on a cutting board and slice thinly on a bias to create curls.

Storage: Store leftover ribs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

Substitution: If fresh orange juice is not available, you can use bottled juice, but fresh yields a brighter flavor. Brown sugar can be used instead of white sugar for a deeper caramel note.

Keywords: orange, barbecue, short ribs, pork, soy sauce, ketchup, ginger, garlic, baked ribs, comfort food, american cuisine, glazed meat, slow cooked, dinner recipe, family meal, tender ribs, citrus glaze, main course
Recipe Card powered by WP Delicious