Cantonese Orange Ribs
These Cantonese-style ribs feature a hint or orange in the sauce, and they’re on the table in 30 minutes too!
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: GRILLING, Pork, Slow Cooker
Keyword: baby back ribs, chinese 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.
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.
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.
Serving: 1serving | Calories: 369kcal | Carbohydrates: 55g | Protein: 15g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 49mg | Sodium: 817mg | Potassium: 243mg | Fiber: 1g | Sugar: 48g | Vitamin A: 65IU | Vitamin C: 4mg | Calcium: 59mg | Iron: 1mg