Ribs are a classic summertime food. Cooked low and slow and then glazed with a sticky sauce – they’re just so good! These Orange Sesame Ribs have an Asian influenced barbecue sauce with a nice full-flavored kick thanks to Sriracha and de arbol chilis. They’re done in the oven so no fussing with the grill, but they’ve got a wonderful barbecued flavor.
Ribs really benefit from a low and slow treatment that allows the collagen to break down, leaving amazingly tender meat. Then we brush on the sauce and finish them under the broiler for a caramelized taste sensation!
I wish I could tell you how good these ribs were – the orange flavor, the umami and the heat are so good! Words just don’t do them justice. Try them and you’ll see. Yumm!
- 1 rack baby back ribs or back ribs
- Rub for pork:
- Kosher salt
- 2 Tbsp Szechuan pepper corns, ground
- 2 Tbsp Chinese 5 spice powder
- 1 Tbsp garlic powder
- 1 tsp cayenne pepper
- 1 tsp ground ginger
- 1 Tbsp brown sugar
- Glaze:
- 4 dried de arbol chilis
- 1 Tbsp olive oil
- ½ cup orange marmalade
- ¼ cup rice vinegar
- ¼ cup dry sherry
- 1 Tbsp balsamic vinegar
- 1 Tbsp toasted sesame oil
- 2 Tbsp Sriracha
- 1 Tbsp chickpea miso (or white or yellow miso if you’re ok with soy)
- 1 Tbsp fish sauce
- grated zest of 1 orange
- Sprinkle ribs all over with Kosher salt.
- Combine spices, Szechuan pepper through brown sugar and rub all over pork.
- Let pork sit in refrigerator 4 hours to overnight.
- Preheat oven to 225 degrees F.
- Line a sheet pan with foil.
- Place ribs on foil.
- Cover pan tightly with foil.
- Roast for 3 hours.
- To make the glaze, heat oil in a small sauce pan over medium heat.
- Add de arbol chilis and stir 2 minutes.
- Add rest of glaze ingredients: marmalade through orange zest.
- Bring to a boil, reduce heat and simmer 25 minutes.
- When pork is done roasting, remove top foil, pour off liquid from pan, and brush ribs with glaze.
- Broil on high about 12 inches from burner for about 5 minutes, watching to make sure glaze doesn’t burn.
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