Orange-Glazed Ribs
Juicy pork spareribs glazed with a tangy orange marmalade sauce, perfect for casual gatherings or family dinners, offering a delightful balance of sweet and savory flavors.
Ingredients
Instructions
- Place ribs, meaty side down, in a shallow roasting pan.
- Roast in a 450° oven for 30 minutes.
- Remove from oven; drain off excess fat.
- Turn ribs, meaty side up.
- Reduce oven temperature to 350°; continue roasting for 30 minutes.
- Combine orange marmalade, soy sauce, lemon juice, and ground ginger to make the sauce.
- Spoon half of the sauce over the ribs and roast for 30 minutes more, basting occasionally.
- Garnish ribs with orange slices, if desired.
Tips & Substitutions
For a deeper flavor, marinate the ribs in the orange marmalade mixture overnight. If you don't have orange marmalade, apricot preserves can be a great substitute. Adjust the soy sauce according to your salt preference, and consider adding a touch of sriracha for an extra kick. Always check the ribs for doneness; they should be tender and easily pull away from the bone.
Serving Suggestions
Serve the orange-glazed ribs with a side of coleslaw for a refreshing crunch, or pair them with Old-Fashioned Beans for a hearty meal. Garnish with fresh orange slices to enhance presentation and flavor. These ribs also go well with rice or roasted vegetables, creating a balanced plate.
Storage & Reheating
Store leftover ribs in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F, place the ribs in a baking dish, cover with foil, and heat for about 20-25 minutes until warmed through. This method helps retain moisture, keeping the ribs tender and flavorful.
Nutrition & Diet Analysis (per serving)
Each serving of Orange-Glazed Ribs contains roughly 83 calories, with 3g protein, 17g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 2067mg per serving (90% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat instead of pork ribs?
Yes, you can use beef short ribs or chicken thighs as alternatives. Adjust cooking times accordingly. Beef short ribs may require a longer cooking time to become tender, while chicken thighs will cook faster. Ensure that you're using a meat that can hold up to the glaze.
How do I know when the ribs are fully cooked?
Ribs are typically done when they reach an internal temperature of 145°F, but for optimal tenderness, aim for around 190°F. The meat should pull away from the bone easily. Using a meat thermometer will help ensure perfect results.
Can I make the glaze in advance?
Absolutely! The orange marmalade glaze can be made up to a week in advance and stored in the refrigerator. Just give it a good stir before using it to ensure the ingredients are well combined. This can save you time on cooking day!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).