Cantonese Orange Ribs
Prep time
Cook time
Total time
Serves: 4
  • 1 slab meaty pork baby back ribs, cut into serving pieces
  • Glaze:
  • 1 cup orange marmalade
  • ¾ cup water
  • ⅓ cup reduced-sodium soy sauce
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  1. Instant Pot Directions:
  2. Place ribs in instant pot/electric pressure cooker and add 1 cup of water and 1 tablespoon of soy sauce.
  3. Seal and cook on “manual” (15 psi/high) for 15 minutes.
  4. Let the pot stand for 5 minutes, then release the pressure.
  5. Oven Directions:
  6. Preheat oven to 450 degree F.
  7. Place ribs, meaty side down, in a shallow roasting pan.
  8. Roast for 30 minutes; drain off the fat.
  9. Turn the ribs meaty side up, reduce oven temp to 350 degrees F and continue roasting (uncovered) for 60 minutes.
  10. Slow Cooker Drections:
  11. Place ribs in a 5-7 quart slow cooker. Add 1 cup water and 1 tablespoon soy sauce.
  12. Cook on low for 6-8 hours.
  13. To Glaze:
  14. 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).
  15. Heat a gas grill to high heat or set broiler to high.
  16. Generously glaze the ribs with the prepared glaze.
  17. Grill each side for approximately 5 minutes—watch carefully! Don’t allow them to burn, just get bubbly on the surface and slightly crisp.
Recipe by The Midnight Baker at