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These Cantonese-style ribs feature a hint or orange in the sauce, and they’re on the table in 30 minutes too!
Cantonese Orange Ribs: Fast Or Slow
You have a choice of what method you use to cook these Cantonese-style orange ribs.
The quickest way to have them on the table is with an Instant Pot or any electric pressure cooker.
You can also roast them in the oven. This is something I wouldn’t recommend in the summer!
And last but not least, you can use your slow cooker to accomplish the task. With slow cooking, you can set and forget.
Each method has distinct advantages so the choice is yours.
Glaze Is Everything
No matter which cooking method you choose to use, these ribs all must be glazed and broiled or grilled for the final touch.
This glaze has a subtle orange flavor. The flavor comes from orange marmalade.
I’m pretty fussy when it comes to marmalade. Hands down I prefer the British variety that’s made with Seville oranges. It has a slight bitterness which counteracts the sweetness. It’s the flavor I grew up with so it’s always the one I’ll pick.
American orange marmalade is totally sweet. No bitter undertaste. I think years ago it used to be called “sweet orange marmalade” to distinguish it from the British variety. You really cannot tell the difference at first…it’s the taste it leaves behind.
I would suggest for budget’s sake, to use the domestic variety and the store brand too. The imported ones are expensive and it really doesn’t matter here where it goes in a glaze. On buttered toast, I have an entirely different recommendation, but here it doesn’t matter.
Orange Wedges: More Than A Garnish
Believe it or not, the orange wedges are for more than just pretty presentation!
They are wonderful eaten with the ribs. The cool and juicy tanginess offsets the robust flavor of the pork. So make sure you have a wedge or two along with your ribs.
Many moons ago when I was in college, I was friendly with many students who had roots in Hong Kong. Naturally when I went out to dinner with them, we ate in restaurants that tourists never frequented. Usually mid meal you were served orange slices and one of my friends explained to me that serving oranges in the middle of the meal and especially after something that’s on the fatty side, that the oranges not only cleansed the palate, but the oils in the orange prevented indigestion. Interesting and it seemed to work too.
Cantonese Orange Ribs
- 1 slab meaty pork baby back ribs cut into serving pieces
- 1 cup orange marmalade
- 3/4 cup water
- 1/3 cup reduced-sodium soy sauce
- 2 cloves garlic minced
- 1 tsp grated fresh ginger
- Instant Pot Directions:
- Place ribs in instant pot/electric pressure cooker and add 1 cup of water and 1 tablespoon of soy sauce.
- Seal and cook on “manual” (15 psi/high) for 15 minutes.
- Let the pot stand for 5 minutes, then release the pressure.
- Oven Directions:
- Preheat oven to 450 degree F.
- Place ribs, meaty side down, in a shallow roasting pan.
- Roast for 30 minutes; drain off the fat.
- Turn the ribs meaty side up, reduce oven temp to 350 degrees F and continue roasting (uncovered) for 60 minutes.
- Slow Cooker Drections:
- Place ribs in a 5-7 quart slow cooker. Add 1 cup water and 1 tablespoon soy sauce.
- Cook on low for 6-8 hours.
- To Glaze:
- Place all glaze ingredients in a small saucepan; bring to a boil over high heat. Reduce heat to medium-low and reduce 50% (the consistency should be like a thick syrup).
- Heat a gas grill to high heat or set broiler to high.
- Generously glaze the ribs with the prepared glaze.
- Grill each side for approximately 5 minutes—watch carefully! Don’t allow them to burn, just get bubbly on the surface and slightly crisp.
*Adapted from BHG
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