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Active Time
30 min
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Total Time
3 hr
A long, slow braise is the secret to tender meat that falls off the bone.
Ingredients
Makes 4 to 6 servings
Special Equipment
Step 1
Put oven rack in middle position and preheat oven to 325°F.
Step 2
Sprinkle ribs evenly with salt.
Step 3
Bring orange juice, soy sauce, sugar, ginger, garlic, and pepper to a boil in roasting pan over moderately high heat, stirring until sugar is dissolved. Add ribs in 1 layer using tongs, turning to coat, and cover pan tightly with foil.
Step 4
炖排骨在烤箱,直到非常温柔,约2侯rs. (If making ahead, see cooks' note, below.)
Before serving:
Step 5
Reduce oven temperature to 200°F.
Step 6
Transfer ribs to a baking dish, arranging them in 1 layer, and keep warm in oven.
Step 7
Skim fat from cooking liquid if desired, then make glaze by boiling liquid, uncovered, stirring occasionally, until syrupy and reduced to about 3/4 cup, about 15 minutes. Brush glaze generously on ribs.
Ribs can be braised 5 days ahead and cooled completely in cooking liquid, uncovered, then chilled, covering them once they are completely cold. To reheat, set roasting pan with ribs and cooking liquid over moderate heat, covered with foil. Simmer, covered, turning once, until they are heated through, about 15 minutes, then transfer ribs to a baking dish and keep warm. Make glaze as directed.
Leave a Review
Reviews (84)
Back to TopI made these recipe using baby back ribs exactly as per the instructions. Though they were good and tender. They lacked any special qualities. I would highly recommend another Epicurious recipe - Orange and Soy-Glazed Baby Back Ribs Bon Appétit Test Kitchen Bon Appétit January 2012 . The spices in this other recipe make the ribs pop with that special ohhh factor. Try it and you will agree
davemac2c8196
Eltville, Germany
4/9/2018
I've made this recipe many times in the past and my husband loves it, but these days I'm trying to control high blood pressure through diet. This recipe still comes out great, maybe even better, with "faux" soy sauce (made with a molasses/rice vinegar base/no sodium beef bullion base) and 1/2 of the salt listed in the recipe.
Fresno_cookng
Fresno, CA
3/15/2015
This is a sensational dish. One possible finishing touch - After slathering the ribs with the glaze, a brief broiling can add to the crispiness.
gtamerican
Long Beach, NY
8/9/2014
VERY tender as written. I reduced soy by half and added no salt to pork, used 1T brown sugar in place of sugar, and added some red pepper flakes. I feel that the sauce needs to be kicked up a notch. Would give this a 3.5 forks, but not a 4.
garlicbutter
Mechanicsville, va
4/16/2014
This has been a favorite for a while now. The amount of soy is not a problem for us. To cut the sodium a bit, I skip the salt and use reduced-sodium soy sc., but I like to keep the quantity for the sauce, which is great on noodles or linguine. Sometimes throw a sliced onion in the roaster too. I like the idea of adding some sherry or rice wine to the sauce, maybe when reducing it at the end. Will have to try that.
csimmonds
Kansas City
11/4/2013
Based on other user reviews, I cut the salt and instead rubbed the ribs with pepper and cumin before putting them into the pan. Used a large Le Creuset braiser/casserole which worked fabulously. My husband ADORED this dish and I love that it's simple to make. My only question is: doesn't this need some sherry or wine? I haven't read all 80 reviews, but now I will to see if anyone's added wine!
asomers
Watertown, MA
7/14/2013
I made the meat as directed in a Le Creuset dutch over, and then moved to stovetop, took out pork, removed all the bones and cartilage while sauce reduced, then added back the pork and shredded it in the sauce and let is reduce a little more (about 5 minutes longer). Resulting saucy pulled pork was a filling for asian-style taco with shredded carrots, chopped romaine and cilantro on warmed corn tortillas. DELICIOUS! Definitely a keeper.
jaydeenola
New Orleans, LA
6/17/2013
I used the sauce ingredients as a marinade for pork tenderloin, letting it marinate for 3-4 hours. Delicious! The pork was super juicy and tender. I boiled the marinade and used it to spoon over the sliced pork. Will definitely make this again.
jstuts
Bellingham, WA
2/22/2013
Cut down on soy sauce - halve the amt. quality of soy sauce matters. The cheaper it is, the saltier usually. Otherwise, it's so easy and so delicious! I sub with lemon juice, double the sugar. Reckon a little cooking wine (Hua Tiao Chew) , star anise and cinnamon won't hurt. next time.
Huiboon
Singapore
4/17/2012
This is my family's favorite rib recipe. It is so easy and tasty and great for a crowd. We sometimes add a sliced onion.
omattlili
NJ
2/18/2012
I wasn't worried about some of the "too salty" reviews in making this, my boyfriend and I both like salty foods. But wow, no kidding. It was much too much. (For me anyway, it was actually ok for him.) I prefer the depth of flavor that you get in the Soy- Braised Pork Country Ribs with Carrots and Turnips recipe, and will stick with that one instead.
lschmidt
Portland, OR
2/17/2012
The sauce was lovely, but the ribs were dry, tasteless, etc. Perhaps this was the fault of the ribs themselves...I'm not sure that the ribs never boiled in the sauce...this could have toughened them. Not a keeper, in any case.
hbesse
Vermont
11/11/2011
The meat was very tender. I omitted the salt and this was so salty my husband and I hardly ate it. Stuck with lots of leftovers. Not sure what went wrong. Even used low sodium soy sauce. Would not make again. This was my first Epicurious recipe that I did not enjoy.
Anonymous
San Mateo CA
11/7/2011
This is great cuz its simple and easy and it tastes like you really know how to cook. Gonna double the recipe next time to have lots of leftovers!
peachygrl
deep South
9/16/2011
These ribs were easy to make and amazing, very tender and flavorful. I took the advise of others and added a little Sriracha sauce and red pepper flakes to spice up the sauce and used a little less soy sauce and went light on the salt. Perfect!
Anonymous
Morro Bay, CA
8/15/2011
