I don’t know about you, but I can get into a ho-hum kind of food funk, the uninspired we’re having tacos again kind of rut where dinner is just another task marking the conclusion of another day. Nothing savored, no flashes of cooking brilliance, no mmm lingering in the air. Like having a favorite color, mmm is my favorite sound, easy to communicate the delight of it even with your mouth full. But ho-hum and mmm are rarely in the same room and I’m not certain which one banishes the other—it’s a chicken and egg type of mystery.
Then a recipe catches my eye, an Instagram photo pops up on Facebook, or a sale on seasonal vegetables tickles my fancy and I can’t resist extending a dinner invitation. Food always tastes better with friends and new recipes are best reviewed by an audience. Of course, if you write a food blog, your audience may have to get used to starting without you while you get ‘just one more shot’. Orange Balsamic Glazed Ribs were a hit, receiving enthusiastic thumbs-up all around with mmm in stereo.
The inspiration for these ribs came while browsing some of my favorite blogs—Kay from Pure Complex posted Ian Knauer’s Sticky Balsamic Ribs and I knew I wouldn’t get the gotta-make-ribs Jones out of my system until I made some of my own.
Inspiration does that, it ignites, initiates, infuses new energy.
Although Ian’s recipe got my creative juices flowing, I ended up with a completely different rib recipe by the time it was done. Borrowing the idea of flavored aged balsamic, I used the sweetness of orange to balance the tangy complexity of a younger variety of balsamic, which is more common and less expensive. Citrus is also in season making it easier to find quality oranges, fragrant and heavy with juice.
The marinade and glaze both have a similar profile incorporating oranges, balsamic, garlic, and a hint of spice, which gives the pork ribs a consistent depth of flavor. Adding a touch of crushed red pepper brings the orange and balsamic alive—the amount in the recipe provides a subtle spice as to not overpower, though you can kick it up as much as you like.
The seductively dark glaze is reduced to concentrate flavor, yielding plenty of sauce to glaze the ribs and then pass at the table if you’re so inclined. Every tender bite is infused with flavor and if you don’t mind ultra casual dining among friends, you’ll be licking your fingers too. If you should happen to have any sauce left over, it would be ideal for glazing roasted chicken or wings as well.
Ho-hum no more!
Orange Balsamic Glazed Ribs
Orange Balsamic Glazed Ribs Recipe
Ingredients
- 4 pounds baby back pork ribs
- 6 cloves garlic , minced
- 1 tablespoon sea salt
- 1 tablespoon dried rosemary , crushed or chopped
- 1 tablespoon dried thyme
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cayenne pepper
- 2 oranges , zested and juiced
- 1/3 cup coconut palm sugar
- 1/4 cup balsamic vinegar
- water , red wine, or beer
For the Glaze:
- 3 oranges , zested and juiced
- 1 cup balsamic vinegar
- 1/2 cup coconut palm sugar
- 1 clove garlic , coarsely chopped
- 1 teaspoon crushed red pepper
- 2 teaspoons tapioca flour , or organic cornstarch
Instructions
- Cut ribs into 5-6 rib sections to easily fit in a gallon sized bag. Mix garlic, salt, rosemary, thyme, pepper, cayenne, orange zest, and sugar; rub evenly over meaty part of the ribs. Place ribs in a resealable bag and pour balsamic and orange juice over the ribs. Seal and marinate in the refrigerator 6-8 hours.
- Remove ribs from refrigerator about an hour before placing in the oven to bring to just above room temperature.
- Heat oven to 350°F
- Remove ribs from marinade, place on a rack inside a roasting pan in an even layer. Discard marinade. Pour 1 cup of water, wine, or beer (any one of these will work, depending on what you have on-hand) in the bottom of the roasting pan. Tent and tightly seal the pan with aluminum foil -- tented so the foil isn't touching the ribs.
- Bake for 2 1/2 - 3 hours, until ribs are tender and a fork easily pulls the meat from the bone. Make the glaze while the ribs are baking.
For the Glaze:
- In a saucepan, combine the juice and zest from three oranges, 1 cup balsamic vinegar, and sugar; bring to a simmer. Simmer to reduce for about 30 minutes, add garlic and crushed red pepper; continue to simmer about 15 minutes to meld flavors. Taste and adjust sweetness with more sugar or spice with more crushed red pepper. Strain sauce through a fine sieve and return to the saucepan. Mix tapioca flour with a teaspoon of water and add stir into the sauce over medium heat until thickened -- the sauce should coat and cling to the back of a spoon. Set sauce aside until ribs are done and ready to glaze.
- When ribs are done, remove from pan and place on a cutting board to cool enough to slice between bones for individual ribs. Keep the oven on.
- Dip or brush each rib on all sides with the sauce and place the ribs on a parchment lined rimmed baking sheet. Once all the ribs have been glazed, return to the oven and bake for 5-10 minutes to re-warm the ribs and set the glaze. Return the sauce the stove to reheat and bring to a boil, then transfer to a small bowls to serve along with the ribs at the table.
- Remove the ribs from the oven, transfer to a platter, and serve with the remaining sauce.
Notes
Nutrition
Speaking of inspiration, it spills over into other forms of creativity too—this is the first time I used my new lights (the twins) to help me with lighting an otherwise dark table at dinnertime. I just love my little helpers!
Shared on the following Blog Hops:
The Nourishing Gourmet Pennywise Platter Thursday
Real Food Whole Health Fresh Bites Friday
Real Food Forager Fat Tuesday
Pure Complex says
I think you made these ribs just for me LOL. I can’t stop looking at these wonderful and delicious ribs. I can’t wait for summer BBQ’s 😉
Judy Purcell says
Ah, I too am dreaming of summer BBQ’s with snow falling outside my window right now! Yes, Kay, you were the inspiration behind these ribs–thanks for helping me get out of my food funk. 😉
Yi @ Yi Resevation says
These are some seriously delicious ribs! I love ribs with ribs and the organe balsamic glaze sounds really exciting! Thanks for sharing this detailed and well illustrated recipe. Great post!
Judy Purcell says
Hi Yi, thanks for your encouraging comment! It was nice to discover your blog, look forward to seeing more of it. 🙂
thedrivencook says
Yes, I totally understand that cooking/baking rut! These ribs look so unique and tasty, so clearly you aren’t in a rut now! 🙂
Judy Purcell says
Oh good, I’m glad someone else can relate! I guess that is just another good reason to have blogging buddies — they help inspire us. 🙂
latha says
Beautiful presentation.
Wow.. the glazed ribs looks so tempting and indeed a delicious recipe.
Thank you for dropping by my space and leaving me your valuable comments.
Judy Purcell says
Hi Latha, thank you too for your kind comment, it’s good to see you here!
Jed Gray (sportsglutton) says
Something about these ribs are speaking to me Judy. Of course I’m grill-less now that we’re back in DC so I’m finally going to have to get on board with preparing ribs in the oven…so I thank you for sharing this recipe.
Have a great weekend!
Judy Purcell says
Hi Jed, I’m so sorry you are grill-less, that is a tough way to go. I am a grill-it-whenever-possible kind of gal, but these do great in the oven. A great weekend to you too!
[email protected] Perfect Bite says
What a treat! These area treat for the eyes as well as the palate! I’ll wager they are delicious. I have to findsome ribs :-). Have a wonderful day. Blessings…Mary
Judy Purcell says
Hi Mary, thanks for stopping by, they really were a treat, as are your sweet comments. 🙂
ChgoJohn says
I pinned this recipe, Judy, before I got to the actual recipe. Your description alone got me! And you can never have too many rib recipes — at least I can’t. I look forward to making these. Thanks, Judy.
Judy Purcell says
Oh, if you do, please let me know how you like it — feedback is always so helpful. 🙂
mjskit says
Yep – I get in a food funk sometimes too and yep – these ribs would definitely bring me out of that funk!!!! 1 cup Balsamic vinegar? WOW – with the orange I bet that makes a really rich glaze! Thanks for sharing this wonderful recipe!
Judy Purcell says
Oh good, glad I’m not the only one! 😉 Yes, the glaze becomes quite decadent as it reduces, so yummy.
Raymund says
I can just imagine licking my fingers when eating something delicious like this. Nice marinade
Judy Purcell says
Oh, there was lots of finger licking going on, especially with the extra sauce. 🙂
Barbara Bamber | justasmidgen says
You know, I can’t believe I’ve never thought to marinade my ribs like that. I love the seasonings you have here.. and the orange in your sauce must be just fantastic! If I wasn’t going out for supper I would be making these tonight! xx
Judy Purcell says
Hi Barb! Enjoy your night out, these will wait for your next night in. 🙂
[email protected] says
You did a great job with the “twins!” Learning to use artificial light is a bit tricky (at least I find it so), but it’s so nice to be able to not only take pictures whenever you want, but to learn to sculpt the light. Anyway, great recipe! Love the glaze on these – they look wonderful. Is that the photography or the great recipe? Both, I’d say!
Judy Purcell says
Thanks John, for your encouraging comment. Yes, the lighting is tricky, which is why it takes 40 photos to get 3-4 good ones. The ribs are delish, hope you try them some time. 🙂