Pork Ribs with Orange and Tomato Glaze Recipe

Name: Pork Ribs with Orange and Tomato Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 shallots; 5 garlic cloves; One 2-ounce can oil-packed flat anchovies, drained; 8 oil-packed sun-dried tomatoes, drained; 3 tablespoons tomato paste; 2 bay leaves; 1/3 cup orange marmalade; 1 1/2 cups dry white wine; 1 1/2 cups fresh orange juice; 1/4 cup red wine vinegar; 2 tablespoons finely chopped rosemary; 2 teaspoons finely grated orange zest; 2 tablespoons kosher salt; 1 tablespoon crushed red pepper; 1 teaspoon freshly ground black pepper; 4 1/2 pounds baby back ribs, cut into individual ribs

Servings: persons

2 shallots
5 garlic cloves
One 2-ounce can oil-packed flat anchovies, drained
8 oil-packed sun-dried tomatoes, drained
3 tablespoons tomato paste
2 bay leaves
1/3 cup orange marmalade
1 1/2 cups dry white wine
1 1/2 cups fresh orange juice
1/4 cup red wine vinegar
2 tablespoons finely chopped rosemary
2 teaspoons finely grated orange zest
2 tablespoons kosher salt
1 tablespoon crushed red pepper
1 teaspoon freshly ground black pepper
4 1/2 pounds baby back ribs, cut into individual ribs

1
In a food processor, combine the shallots, garlic, anchovies, sun-dried tomatoes, tomato paste, bay leaves and marmalade and process to a smooth paste.
2
Transfer to a large bowl and add the wine, orange juice, vinegar, rosemary, orange zest, salt, crushed red pepper and black pepper.
3
Add the ribs and toss to coat evenly.
4
Cover and refrigerate, turning occasionally for at least 6 hours or overnight.
5
Preheat the oven to 375.
6
Remove the ribs from the marinade and arrange them in a single layer on 2 large rimmed baking sheets.
7
Cover with foil and bake for 1 hour.
8
Pour the marinade into a medium saucepan and bring to a boil; let cool.
9
Drain any fat and liquid from the ribs.
10
Continue baking, uncovered, for about 1 hour longer, turning and basting occasionally with the reserved marinade, until the meat is very tender.
11
Transfer the ribs to a platter and serve right away.

291

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 shallots, 5 garlic cloves, One 2-ounce can oil-packed flat anchovies, drained, 8 oil-packed sun-dried tomatoes, drained, and more.

Yes, Pork Ribs with Orange and Tomato Glaze falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Ribs with Orange and Tomato Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions