Orange & Ginger Glazed Baby Back Ribs
Whether you cook them in the oven or on the grill, you can’t go wrong with these tasty and easy ribs; especially if you fix it for your special guy on Father’s Day—which is right around the corner.
Accompany it with potato salad and grilled corn on the cob, lathered in a spiced compound butter, it will no doubt please and delight any father who enjoys meat and potatoes.
Honestly, I used to hate ribs. Really. Some Uncle or family friend would try and show off their barbeque skills on the grill, and before you know it, you had the most charbroiled, burnt, tough ribs.
Thankfully I had a Gram who knew how to rectify that. When I was old enough, I understood the secret to great tasting ribs: Slow and low, with lots of love.
2 racks of baby back ribs
Salt and pepper
For the glaze:
2 cups of orange juice
1 cup of crystalized ginger
4 cloves of garlic
Preheat oven to 375⁰ F.
Rinse and pat dry ribs. Using a knife, make a slit in the back of ribs to remove silver lining/membrane. A small slit should allow you to pull it off with ease. (This step is optional.)
Season ribs with salt and pepper. Place in a large baking sheet and roast for 30 minutes, meaty side up. Turn over after, and roast for additional 30 minutes.
While ribs are roasting, prepare your orange ginger glaze. In a food processor or by hand finely chop garlic and ginger. Combine with orange juice and cook in a small sauce pan until reduced by half. Should be a syrupy consistency.
Increase oven to 400 F. Begin basting ribs with the glaze every fifteen minutes. Be sure ribs are meaty side up. Roast for one hour more. (So, they should be basted a total of four times.) Take ribs out of oven and brush with glaze one last time. Chop scallions and place over ribs and serve.
This glaze is great on chops, and chicken as well.
From my kitchen to yours...Happy Eating!
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