F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Pork Ribs with Orange and Tomato Glaze
© John Kernick

Pork Ribs with Orange and Tomato Glaze

  • ACTIVE: 20 MIN
  • TOTAL TIME: 2 HRS 30 MIN plus 6 hr marinating
  • 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.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.