Spareribs are one of my favorite cuts of pork. I have fond childhood memories of my mother’s spareribs recipe that she got from her mother. I know it sounds cliché, using a recipe handed down from your mother’s mother, but I still use that recipe to this day. 7-16: Orange-Glazed Spareribs is not quite my grandmother’s recipe, but it gets the job done.
The set dressing in the example photo is amazing. The mug full of beer and the basket full of oranges give an incredible ambiance to the scene. My photography is more utilitarian and I don’t spend nearly as much time setting up a beautiful background, mostly because I’m starving by the time I’ve got my plate ready to snap the final plate photo.
Marinated pork is one of my favorite dishes. I could eat it 24/7/365.
Colorful and deep flavored: orange, ginger, and soy sauce go well with pork.
Fresh squeezed orange juice is the best for this application, containing acid to help tenderize the meat.
Here’s a nice showcase of the components of the marinade, just before I whipped this together.
It is important to score the meat so the meat soaks into the fibrous tissue of the pork shoulder.
Here’s the next vital stage, pouring the marinade over the meat. Start the clock for 2 hours.
After 2 hours, the meat starts to darken from all the marinade the meat has soaked up.
Just about ready to go in the oven to bake, the ribs look like they will be scrumptious.
While the meat is cooking, there is plenty of time to slice up the oranges for the garnish.
Wow, the ribs look delicious. When they were almost done, I took the ribs from oven to lay the orange slices on top.
With the orange slices on the meat., its time to pop these bad boys back into the oven
After 10 minutes in the oven, the orange slices are softer and shinier, dripping juice on top of the ribs.
As with most Simply Delicious recipes, I served this dish for a weekday night dinner. To complement the dish, I served this spare rib along side some rice pilaf and corn in butter sauce.
GRADE: A-
