Braised Pork Spare Ribs with Orange Juice The Missing Lokness


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Place the ribs in the smoker and smoke with apple wood for about 3 hours at 225 to 230 degrees F. Remove ribs from smoker but leave smoker oven on at the same temperature. Lay out tinfoil, enough to wrap the ribs up properly. Lay the ribs on the foil. Mix the sauce and orange juice.


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Step 1. Place ribs, 1/2 cup soy sauce, 3 minced garlic cloves, 2 tsp. cumin seeds, and 1 tsp. red pepper flakes in a large pot; add water to cover completely. Bring to a boil and immediately.


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In a medium bowl, combine barbecue sauce, bourbon, orange juice, orange slices, and thyme. Set aside. Season the ribs with garlic powder, seasoning salt, and salt/pepper. Place ribs in the Crock-Pot Express Crock, and cover in sauce. Press SLOW COOK, set temperature to HIGH, and adjust time to 4 hours. Make sure the Steam Release Valve is in.


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Place the bag of brine and ribs into a bowl (in case there is leakage) and place into the refrigerator. Refrigerate in the brine for 3 to 6 hours. Note that brining too long can over-saturate the meat with the brine. So stick within the 3 to 6 hour time frame. Heat the bourbon with sugar, peppers, and salt.


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Set aside. In a large pot over medium-high heat, add all the ingredients for the orange sauce. Bring to a boil and reduce to a simmer. Meanwhile, in a large pan over medium heat, heat up 1 tablespoon oil. Sear the ribs on all sides until golden brown. Move the ribs on the side and stir in the garlic and ginger.


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Serve with a side of Orange BBQ sauce (optional) Oven Method: Preheat oven to 350° F. Place cooled ribs (bone side down) on a lightly oiled cookie sheet and bake for 20-25 minutes or until they reach an internal temperature of 165° F. Carefully remove from oven and baste both sides with Orange BBQ sauce.


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ribs. Preheat the oven to 300 degrees F. Place each rack of ribs on a doubled sheet of aluminum foil. In a bowl, whisk together the salt, paprika, mustard, garlic powder, pepper, onion powder and chipotle chili powder. Rub the mixture all over both sides of the ribs, then wrap the ribs up in the aluminum foil.


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To begin, preheat your grill to medium-high heat. Once ready, place your seasoned ribs on the grill and let them cook for 30 minutes. After 30 minutes, remove the ribs from the grill and use a spray bottle or pastry brush to apply a generous amount of orange juice onto both sides of the ribs.


Braised Pork Spare Ribs with Orange Juice The Missing Lokness

In a small mixing bowl whisk together the mustard, Worcestershire sauce, 1/2 cup orange juice, orange zest and 2 tablespoons apple cider vinegar. Mop all over the ribs, top and bottom. Add the ribs, meat side up, directly onto the grate of the smoker. Smoke for 3 hours. Mix together 1/2 cup orange juice, 1/2 cup water, and 2 tablespoons apple.


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Place in refrigerator to marinade for 2 hours or overnight. Pour marinade out into a small pot and set aside. Preheat oven to 325 degrees. Place ribs on a high edged baking sheet lined with wire rack set upon mason jar rings. Fill baking sheet with water, cover ribs tightly with aluminum foil and cook for 2 hours.


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Carefully press out air and seal the bag. Turn over a few times to coat ribs in marinade. Refrigerate for 1 - 2 hours, turning the bags over every 30 minutes. Prepare a grill fire to about 350° using pecan or hickory for smoke flavor. Remove ribs from marinade and place ribs on the grill over indirect heat.


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1 quart orange juice; 1 cup soy sauce; 1/2 cup salt; 2 1-ounce packets dry ranch dressing mix; Place the ribs in an aluminum pan and cover with the marinade. Wrap the pan in aluminum foil and refrigerate for four hours. After four hours remove the ribs from the marinade and pat dry with paper towels.


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Step 1. Put ribs in a large sealable plastic bag. Stir together orange juice, soy sauce, brown sugar, and cumin in a bowl until sugar is dissolved, then pour marinade over ribs in bag and seal bag.


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Directions. Place ribs bone side down on a rack in a shallow roasting pan. Cover and bake at 325° for 2 to 2-1/2 hours or until tender; drain. In a small bowl, combine the barbecue sauce, orange juice and zest; set aside 1 cup for serving. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.


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Instructions. In a bowl, whisk together the orange juice, brown sugar, apple cider vinegar, ketchup, soy sauce, cornstarch, and Worcestershire sauce. Set aside. In a medium saucepan, heat the oil over medium heat. Add jalapeno slices, garlic, and ginger. Cook for 1 minute. Add orange juice mixture and bring to a boil.


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Pat the pork roast with paper towels to dry. Combine the orange juice, minced garlic, mustard, Worcestershire sauce, and honey or brown sugar in a large resealable food storage bag or container. Add the pork roast and seal. Marinate the pork for at least 2 hours or overnight, turning occasionally to keep the roast coated with marinade.