No reviews available
Pork Ribs with Orange and Tomato Glaze
© John Kernick

Pork Ribs with Orange and Tomato Glaze

  • ACTIVE: 20 MIN
  • SERVINGS: 10

"If the world were coming to an end," says Seen Lippert, "the one animal I would save is the pig." And because she loves dishes that she can eat with her hands almost as much as she adores pork, these orange-and-tomato-glazed ribs are a favorite.

Plus: More Pork Recipes and Tips


  1. 2 shallots
  2. 5 garlic cloves
  3. One 2-ounce can oil-packed flat anchovies, drained
  4. 8 oil-packed sun-dried tomatoes, drained
  5. 3 tablespoons tomato paste
  6. 2 bay leaves
  7. 1/3 cup orange marmalade
  8. 1 1/2 cups dry white wine
  9. 1 1/2 cups fresh orange juice
  10. 1/4 cup red wine vinegar
  11. 2 tablespoons finely chopped rosemary
  12. 2 teaspoons finely grated orange zest
  13. 2 tablespoons kosher salt
  14. 1 tablespoon crushed red pepper
  15. 1 teaspoon freshly ground black pepper
  16. 4 1/2 pounds baby back ribs, cut into individual ribs
  1. In a food processor, combine the shallots, garlic, anchovies, sun-dried tomatoes, tomato paste, bay leaves and marmalade and process to a smooth paste. Transfer to a large bowl and add the wine, orange juice, vinegar, rosemary, orange zest, salt, crushed red pepper and black pepper. Add the ribs and toss to coat evenly. Cover and refrigerate, turning occasionally for at least 6 hours or overnight.
  2. Preheat the oven to 375°. Remove the ribs from the marinade and arrange them in a single layer on 2 large rimmed baking sheets. Cover with foil and bake for 1 hour. Pour the marinade into a medium saucepan and bring to a boil; let cool.
  3. Drain any fat and liquid from the ribs. Continue baking, uncovered, for about 1 hour longer, turning and basting occasionally with the reserved marinade, until the meat is very tender. Transfer the ribs to a platter and serve right away.

Suggested Pairing

Umbria, the inspiration for these sweet and tangy ribs, also produces some of Italy's best Merlot.