I quite enjoyed these, as did L. In fact, I would have fought him for the last ribs had there been any left after our first go-around... These are sticky, tangy and sweet and sour and can be made in the oven, which is perfect for a rainy summer's day when you have promised BBQ ribs for dinner and can't deliver.
3 lbs pork back ribs
2 peaches
1/4 cup orange juice
1/4 cup chunky orange marmalade
2 tsps chopped sushi ginger
1/4 cup dry white wine
2 Tbsps apple cider vinegar
1 Tbsp Hoisin sauce
1Tbsp hot sauce
2 tsps brine from a jar of sushi ginger
1 1/2 tsps mustard powder
Salt and pepper
Preheat oven to 400.
Salt and pepper the ribs well and place, meat side up, in several thicknesses of aluminum foil. Fold the edges well and crimp together to form an air tight seal. Place on a baking tray and place in oven for an hour.
Peel the peaches, remove the puts and cut into chunks. Place in a saucepan along with the orange juice and white wine. Cook over low until the peaches are tender, about 3-5 minutes. Remove from heat and blitz with an immersion blender until smooth.
Measure all other ingredients into the pan and blitz again until smooth and well combined.
Place the pan back over low heat and cook for 5 to 10 minutes until the liquid is slightly reduced and thick and glossy. Taste and adjust seasoning to your liking -- more heat, more sweetness, etc. Remove from the heat and set aside.
When the hour is up, remove the tray with the ribs from the oven and gingerly open the foil packet. Pour 3/4 of the sauce over the meat, making sure that each rib is thickly coated with the sauce. Close up the foil packet tightly and return to the oven for an additional 30 minutes.
After 30 minutes, remove the ribs from the oven and turn the oven setting to broil. Open the foil packet so that the ribs are exposed (but not so much that the liquid in the bottom overflows) and return to the oven for 2-5 minutes under the broil until the glaze is caramelized.
Lightly fold the aluminum foil back over the ribs and let sit for 5 minutes before inhaling.
The leftover liquid from the pork and the glaze that pool together at the bottom of the foil packet are a wonderful addition to homemade baked beans or black bean soup.
Comments