Slow cooked, blood orange syrup glazed ribs

slow cooked glazed ribs

A friend of mine was talking about one of her favorite restaurants, they are dedicated to ribs. It sounded delicious and the only problem is that the restaurant is in Belgium. Ever since I have been thinking about ribs.

Last saturday at the market the butcher had brought pork ribs and I knew thay had my name on. I wanted slow cooked, tender and sticky ribs. The ones when you need a bowl of lemon water and a whole kitchen roll on the side. It is messy business but somehow they taste better this way.

 

My craving for ribs coincided with the end of the blood orange season. Blood oranges might be the prettiest of oranges with blood red running through them.

 

Blood orange

 

I love seasonal products and I decided to use blood orange as a base for a sauce to take to the market. After some thinking I decided to use warm spices like cinnamon and star anise and ended up making a Spiced Blood Orange & Chilli syrup.

 

Heatonomy Spiced Blod Orange & Chilli Syrup

 

The syrup was so good, I tried it on pancakes and then I decided to use it to glaze the pork ribs.

I will take it to the market this week and I hope my customers will like it as much as I do.

 

Blood Orange & Chilli Syrup glazed pork ribs

preparation time 10 minutes 

cooking time 24 hours for curing and 3 ½ hours + 15 minutes for cooking 

oven 120C or 248F, 220C + 428F 

serves 2-3

Ingredients

  • 1.2 kg or 42 oz pork ribs
  • 1/2 dl or 1/4 cup salt
  • 1/2 dl or 1/4 cup brown sugar, a little more if you want sweeter ribs
  • 1 tsp chilli powder
  • 1 dl or 1/2 cup Heatonomy Spiced Blood Orange & Chilli Syrup, use any sweet chilli sauce that you like.
  • a little butter (optional)

Start by mixing the salt, sugar and chilli powder. Make sure all sides of the ribs are covered and place any excess mix in the bottom and inbetween the ribs. Cover the ribs and place a weight on them. Place in the fridge over night. Turn them over after half time.

Rinse the ribs and pat them dry.

Place them on a oven proof tray and roast them for 2 hours at 120C or 248F. After 2 ½ hours glaze them with some of the Blood Orange & Chilli Syrup. Turn after 30 minutes and glaze the other side.

Once the ribs have cooked for 3 ½ hours take them out, turn the heat up in the oven and glaze the top again with the last of the blood orange and chilli syrup. Add just a little butter on top before putting the ribs back in to the oven. The butter makes the flavor soft.

 

butter and syrup glazed ribs

 

Cook the ribs until they start to caramelize. Take them out of the oven and let them rest for at least 20 minutes.

 

slow cooked glazed ribs

 

Cut up the ribs.

 

Glazed ribs

 

Glazed ribs

 

The meat was soft and tender and the blood orange and chilli syrup added a delicious flavor. This is how I like my ribs, how do you like yours if you eat ribs?

I served them with a walnut salad and a big bowl of lemon water to clean my hands.

I am bringning these ribs to Angie’s Fiesta Friday. Co hosts this week are Laurena, Life Diet Health and Alex, Turks Who Eat.

 

 

 

 

 

 

 

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Comments
16 Responses to “Slow cooked, blood orange syrup glazed ribs”
  1. I usually think of ribs for grilling but your slow cooked recipe in the oven sure sounds good. Your homemade sauce took this over the top. Now’s the time before the weather warms up…

    • petra08 says:

      hi Judi
      I will absolutely make these on the bbq or in the smoker when it warms up. I am not sure what happened to the weather this year, quite crazy! Am glad you like them! The oven is a life saver sometimes 🙂 I hope you have a good week ahead!

  2. mistimaan says:

    Looks yum and tasty 🙂

  3. Keith Trawick says:

    Looks fabulous!!!!! I would have dropped by to see your new sauces yesterday but it was snowing!!! LOL When I was cooking out a lot I would parboil ribs befor putting them on the grill. I admire people with the patience to do the smoke…lol

    • petra08 says:

      hi Keith
      The weather was simply awful (I feel it is ok to say this now when Saturday is over!) and you did the right thing staying at home.
      Come along when it is nicer and have a taste of the new products! 🙂

  4. Gloria W. says:

    Sounds so good. I will try this for sure

    • petra08 says:

      Hi Gloria
      Am so glad you like it! Any sweet chilli sauce would work as a glaze. Ribs are so great and full of flavor! 🙂

  5. These ribs look so good. Btw, I bought Mirin sauce last week. I’ll let you know how I like it. I plan to make ground turkey breast lettuce wraps.

  6. Laura says:

    Drooling here Petra – now that was my kind of feast in my meat eating days!!

    • petra08 says:

      hi Laura
      Thank you! I think it would work with veggies as well, maybe portobello mushrooms or cauliflower steak, I must give it a go. Follow up blog to come! 🙂

  7. Wowsers These look good and something I have been meaning to make for ages!Pinned 😀

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