A sweet and tangy marinade for ribs made with orange juice concentrate, brown sugar, ketchup, soy sauce and ginger. The ribs are first simmered until tender, then marinated and finished under the broiler while being brushed with the flavorful sauce.
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| Sheila’s Country Pork Rib Marinade |
Servings: About 3–4
Yield: About 2 pounds ribs
Prep Time: About 10 minutes, plus marinating
Cook Time: About 1 hour, plus broiling
Ingredients:
- About 2 pounds pork ribs
- ½ cup frozen orange juice concentrate
- ¼ cup packed brown sugar
- 1 tablespoon vinegar
- ⅓ cup ketchup
- ¼ cup soy sauce
- ¾ teaspoon ground ginger
- Freshly ground black pepper, to taste
Instructions:
- Place the ribs in a large pot and add enough water to cover.
- Bring to a gentle simmer and cook for about 1 hour, or until the ribs are tender.
- Meanwhile, combine the orange juice concentrate, brown sugar, vinegar, ketchup, soy sauce, ground ginger and black pepper. Stir until well blended.
- Remove the ribs from the water and allow them to cool slightly.
- Place the ribs in a shallow dish or resealable bag and cover with the marinade.
- Refrigerate the ribs in the marinade until well chilled and flavored. The original recipe does not specify a marinating time; several hours or overnight would work well.
- When ready to cook, preheat the broiler.
- Remove the ribs from the marinade and arrange them on a broiler-safe pan.
- Broil until the ribs are hot and nicely browned, turning and brushing them with marinade as they cook.
- Serve hot.
Tip: Because the marinade has been in contact with the cooked ribs, bring any marinade used for basting to a full boil before reusing it, or reserve some clean marinade before adding the ribs. The brown sugar and orange concentrate can scorch quickly under the broiler, so watch the ribs closely.
Source: Sheila’s Recipe