Oven-Roasted Ribs

Oven-Roasted Ribs © kvalifood.com

Oven-roasted ribs with an orange and soy marinade — a slow oven dish with pork ribs marinated overnight and roasted at low heat. The marinade is key; give it a full day if you can. A final browning pass with the caramelized glaze gives you golden, sticky ribs.

Ingredients

Yields 4 servings

  • 1–1½ kg meaty pork ribs, cut from rind-removed pork belly

Marinade

  • 1 tsp grated orange zest
  • ¾–1 dl orange juice
  • ½–2 tbsp lemon juice
  • 1 dl golden syrup
  • 2 tbsp Chinese soy sauce
  • 1–2 garlic cloves, crushed
  • ½–1 tsp ginger

Side dish

  • baked potatoes with ymer (or sour cream) stirred with Dijon mustard

Directions

Marinade

Stir all the marinade ingredients together. Place the ribs in a shallow dish and pour the marinade over. Cover with foil and refrigerate for 1–4 hours — overnight is even better. Turn the ribs occasionally.

Roasting

Preheat the oven to 350°F (175°C). Lift the ribs out of the marinade and place them on the oven rack. Line the roasting pan with foil and place it underneath. Brush the ribs with marinade. Roast in the middle of the oven for 1–1½ hours. Turn and brush with marinade every 20–30 minutes.

Finishing

Turn the oven to broil or its highest setting. Brush the ribs generously with the caramelized drippings from the pan and the remaining marinade. Broil for 2–5 minutes with the vent open. Watch closely — the glaze burns fast.

Serving

Serve immediately with baked potatoes and ymer (or sour cream) stirred with Dijon mustard.

Notes

  • Marinating for a full day makes a noticeable difference in flavor depth
  • Remove the membrane from the back of the ribs before marinating for better penetration and more tender results
  • Brush frequently during roasting to build up a thick glaze layer
  • The glaze burns quickly under the broiler — watch closely and pull the ribs as soon as they are golden