Go In Face-First: Tangerine Sticky Ribs
Whether it's sweet, savory or somewhere right in between, there's nothing like the bright, tart burst you get from adding citrus to a recipe. Enhance every course with these colorful, juicy fruits from the ordinary to the exotic with Citrus: Sweet and Savory Sun-Kissed Recipes, a new cookbook by chef and writer Valerie Aikman-Smith.
Except for the time in the oven, everything for this quick-and-easy recipe happens in a blender. And don't miss the freshly chopped tangerine peel garnish to zest things up. These ribs are so finger-lickin' good!
Go In Face-First: Tangerine Sticky Ribs
Prep Time
30
minutes
Cook Time
3
hours
Servings
4
to 6
Total time: 3 hours, 30 minutes
Ingredients
- 1 rack baby back pork ribs, about 3 pounds
- 4 to 6 star anise pods
- Peels from 2 tangerines
- 1 cup orange blossom honey
- 1/4 cup hoisin sauce
- 1/4 cup toasted sesame oil
- 1 large clove garlic
- 1 (2-inch) knob fresh ginger
- 1 teaspoon Szechuan peppercorns
- 1 teaspoon Chinese five-spice powder
- 1 tablespoon sambal oelek
- 2 tablespoons chopped tangerine peel
Directions
- Rinse the ribs under cold water and pat dry with a paper towel. Place the ribs in a baking dish, sprinkle with the star anise, and set aside.
- To make the marinade, in a blender, combine all of the ingredients and process until the mixture is fairly smooth. Pour over the ribs, cover tightly with aluminum foil, and refrigerate overnight.
- Preheat the oven to 300°F. Remove the ribs from the refrigerator and bring to room temperature, about 30 minutes. Place the covered dish in the oven and cook for 2 1⁄2 hours.
- Remove the ribs from the oven. Remove the foil and set aside. Baste the ribs with the sauce and return to the oven, uncovered. Cook for another 30 minutes.
- Remove the ribs from the oven and tent with the reserved foil. Allow to rest for 15 minutes. Transfer the rack to a cutting board and cut between the bones. Serve with a sprinkle of tangerine peel.