Pork Ribs with Orange and Tomato Glaze
- ACTIVE: 20 MIN
- TOTAL TIME: 2 HR 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.
- 2 shallots
- 5 garlic cloves
- One 2-ounce can oil-packed flat anchovies, drained
- 8 oil-packed sun-dried tomatoes, drained
- 3 tablespoons tomato paste
- 2 bay leaves
- 1/3 cup orange marmalade
- 1 1/2 cups dry white wine
- 1 1/2 cups fresh orange juice
- 1/4 cup red wine vinegar
- 2 tablespoons finely chopped rosemary
- 2 teaspoons finely grated orange zest
- 2 tablespoons kosher salt
- 1 tablespoon crushed red pepper
- 1 teaspoon freshly ground black pepper
- 4 1/2 pounds baby back ribs, cut into individual ribs
- 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.
- 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.
- 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.
Umbria, the inspiration for these sweet and tangy ribs, also produces some of Italy's best Merlot.