Brown Sugar and Orange-Glazed Baby Back Ribs

By KimChi381

Have lots of napkins handy for these sticky treats, and lots of beer to wash them down!

Ingredients

• 1 tbsp (15mL) fresh ginger, finely chopped
• 1 tbsp (15mL) garlic, finely chopped
• Zest and juice of 1 large navel orange; peel zest into strips while trying to avoid white pith
• 1/2 tsp (2mL) chili flakes
• 1/4 cup (50mL) soya sauce
• 1/4 cup (50mL) dark brown sugar
• 1 cup (250mL) dark ale
• 3 racks baby back pork ribs, cut into double ribs, about 4 lbs (2kg)

Details

Servings 4

Preparation

Step 1

1. In a large freezer bag, place the ginger, garlic, orange zest, juice, chili flakes, soya suace, brown sugar and ale; blend well.

2. Add the ribs and mix well with marinade so that all ribs are coated. Place bag in a 9 x 13 inch baking dish and marinate in refrigerator for 2 hours or up to a day. If possible, give the ribs a shake every once in a while to redistribute marinade.

3. Preheat oven to 350F (180C).

4. Empty ribs into baking dish along with marinade. Layer ribs so that they are overlapping as little as possible. Cover with aluminum foil and bake for 1.5 hours.

5. Discard foil, pour all liquid into a small saucepan, and continue to bake ribs until browned, about 30 mins.

6. Meanwhile, reduce the cooking liquid over medium-high heat until it reaches a sauce consistency, about 30 mins.

7. When ribs are browned, brush with sauce and serve.