Palma chose ginger for us this week. While doing research I realized that many recipes using ginger are Asian in style, flavor and nature. When I found this one for baby spareribs with a ginger-orange sauce, I knew I wanted to make them. It was a two step, two day recipe - one afternoon I simmered the ribs and chilled them over night. Today I finished them off with the sauce, glazing them in a large frying pan. They were delicious. Thanks, Palma, lots of good nibbling ahead.
Ribs with Orange-Ginger Glaze
Bon Appétit | October 1995
These are terrific as hors d'oeuvres at a cocktail party or on their own as a main course. Have your butcher cut the ribs into two-inch lengths, or you can do it yourself at home with a cleaver. hide ›
Ingredients
2 pounds pork spareribs, separated into ribs, cut into 2-inch lengths
• 1/4 cup plus 3 tablespoons soy sauce
• 5 quarter-size slices fresh ginger
• 4 green onions, cut into 1/2-inch pieces
• 2 pieces star anise
• 1/2 cup canned low-salt chicken broth
• 1/2 cup sugar
• 4 teaspoons chopped orange peel
• 1 tablespoon minced fresh ginger
• 1 garlic clove, minced
• 2 tablespoons vegetable oil
Preparation
Combine ribs, 1/4 cup soy sauce, sliced ginger, green onions and star anise in Dutch oven. Cover ribs with water. Simmer until ribs are cooked through, about 20 minutes. Cool to room temperature in cooking liquid. Drain ribs. (Can be made 1 day ahead. Cover; chill.)
Whisk broth, sugar, orange peel, minced ginger, garlic and 3 tablespoons soy sauce in bowl. Heat oil in wok or large skillet over high heat. Add ribs and broth mixture. Stir-fry until liquid is reduced to glaze, about 5 minutes.
The ribs:
Preparing to simmer:
Glazing:
Another view:
And next week, cranberries - yum, just in time for Thanksgiving.
Comments (3)
Your ribs look yummy! And the prep pictures are great!
Posted by nancyhol | November 15, 2009 11:11 PM
Posted on November 15, 2009 23:11
Dan thinks I get too fussy with my Small Bites. He is also a serious carnivor. He would like these!
Posted by Deborah | November 22, 2009 8:22 AM
Posted on November 22, 2009 08:22
My carnivore son and husband would love this. I'm saving the recipe for after Thanksgiving.
Posted by Maria I. | November 22, 2009 3:58 PM
Posted on November 22, 2009 15:58