Tender Oven Ribs with Spicy Citrus Brown Sugar Glaze
User Reviews
5
Tender Oven Ribs with Spicy Citrus Brown Sugar Glaze
Description
The ribs are divided into two sections and the backing membrane carefully removed to improve tenderness. They are generously seasoned with a dry spice rub containing kosher salt, black pepper, brown sugar, garlic and onion powders, cayenne pepper, smoked paprika, and cumin. Baking in a tightly sealed foil packet at 300°F gently cooks the meat for two to four hours depending on rib type, resulting in tender meat that pulls easily from the bone.
The glaze mixes several sweet and savory ingredients with orange juice and hot sauce to provide a complex flavor with sweetness, acidity, and spicy notes. The glaze is thickened slightly with cornstarch and water. Applying this glaze after baking adds a sticky finish and bright citrus contrast to the deep spices in the rub.
This approach to ribs uses low temperature and slow cooking to develop tenderness without drying. The glaze adds a complementary fresh element. The method results in ribs suitable for a relaxed meal or gathering, with rich flavor and an appealing balance between sweet, spicy, and smoky.
Ingredients
- 1 pork ribs baby back or spare ribs, rack
Spice Rub
- 2 tbsp kosher salt
- 2 tsp black pepper freshly ground
- 1/4 cup brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- 1/2 tsp smoked paprika
- 1/4 tsp cumin ground
Glaze
- orange juice of 3
- 2-3 tbsp hot sauce
- 1/4 cup honey
- 1 tbsp brown sugar
- 2 tbsp molasses
- 3 tbsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- salt to taste
- black pepper to taste
- 1 tbsp cornstarch
- 1 tbsp water
Instructions
- Preheat oven to 300 degrees F.
- Mix spice rub ingredients in a small bowl until well blended. Set aside.
- On a clean plastic cutting board, cut rack of ribs into two equal lengths. Flip them over and pat the back dry, then use a clean paper towel to pull the white-silvery membrane off the back of the ribs. If you need help, use a butter knife to gently pry membrane off the rib bones, then using the loosened membrane as leverage to strip it away from the rest of the rack.
- Season the rack parts generously with the spice rub on both sides. You may not use all the rub so keep the rub uncontaminated by raw meat hands, so that you may use the remaining rub in another recipe.
- In a large baking dish (I used an 11x13 Pyrex dish), line it in foil. Place the rib racks in the foil, then use another piece of foil to cover, pressing the seams of both the bottom and top pieces of foil to create a tightly closed foil packet for the ribs. Bake for 2 hours if using baby back ribs, 3-4 hours if using spareribs.
- 30 minutes before the allotted time is up create the glaze by dumping all glaze ingredients, except cornstarch and water, into a small saucepan over medium heat. Whisk together until smooth, and heat until gently bubbling. Put cornstarch in a small bowl and add water, stirring with a fork to make a slurry. Add a little slurry at a time to the glaze ingredients, whisking to incorporate and thicken. If it thickens too much, add a little water or orange juice.
- Pull out ribs from the oven, remove the top layer of foil to expose the ribs, and glaze the ribs generously using a silicone brush to both front and back sides of the ribs. Return to oven for ten minutes, then add mor eglaze before serving.
- Cut into serving sizes or individual ribs and serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1rack of ribs
Amount Per Serving
Calories 650 kcal
% Daily Value*
| Calories | 650kcal | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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