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Pork Back Ribs with Apple - Orange Sauce | The Cupboard Drawer Recipe Book
Down here in the South of the US we kind of get complacent about our Ribs; we can pretty much BBQ anytime we want, as the weather really never gets prohibitive for a long period of time; can’t do it this weekend cause of rain or low temps? All you have to do is wait a couple days and bingo out with the charcoal and wood chips and grill away! Well I grew up in the suburbs of Chicago and it’s (unfortunately) just not that simple up there but you get the taste for those good ol ribs right about now (late Jan early Feb) and what you gonna do?
Here is a Cupboard Drawer Recipe Book answer. The really good part of this is the distinct blend of the Apple-Orange Sauce. I think it says Mid-West all over it, through it, and ummmm ummm! It’s a real chance even with a foot of snow outside your door, to fill the need, let that sweet texture of fall off the bone slow roasted glazed pork ribs to satisfy that urge, till the Grill can come out and fill the neighborhood with that joyus smell of ribs on the barbie.
For all my friends in the South you might want to try this one on the grill with some pecan chips smoking in the glaze, you’ll begin to understand why Chicago is called the City with Big Shoulders, (the bellies aint tiny either) Do Enjoy!!
Pre-heat oven to 350 deg (F) 177 (C)
1 cup Apple Cider
¼ cup Soy Sauce
1 tbsp Brown Sugar, packed
2 tsp Corn Starch
¼ tsp Ground Ginger
1 tbsp Chopped Dry Onions
1 cup Orange Marmalade
4 Lbs (1.8 Kilos) Pork Back Ribs, cut into pieces (one or two ribs per piece)
Prepare Apple-Orange Sauce
- In a small saucepan, over low heat, combine the cider, soy sauce, brown sugar, cornstarch, ginger, and onions, mix well and simmer for 5 minutes, while stirring.
- Blend in the Marmalade and stir until the sauce is clear, set aside.
Cooking the Ribs
- Place the Ribs in a shallow baking pan, roast in the 350 degree preheated oven for thirty minutes, Remove and pour off the fat. Baste the meat with Cider Sauce.
- Reduce the heat to 275 and Cover with tin foil tent and cook for another 2 hours, basting with sauce every thirty minutes or so.
Some notes and variations
There are many variations of this is as well one that I came up with on my own was to substitute grape jelly for the orange marmalade. Your sauce won’t come clear when you prepare it, but just make sure that it is smooth and liquid. I like to add an 1/8 tsp of ground cinnamon now and again as well it’s a great accent to the apple flavor.
Also I like particularly like this dish with Mac and cheese and carrots for a veggie. However you do it, Do Enjoy!!
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