Another braised dish! Yea! I really like this one. The flavors are different and unique. The meat was braised until super tender and fell off the bones. With that sweet and savory orange sauce, every bite was incredible. Bryan and I ate more rice than normal too, because the sauce was too damn amazing!
If you can get some sweet oranges and pork spare ribs today, I urge you to make this dish. Pork spare ribs maybe a bit harder to find. Bristol Farms didn’t have them, but they said that they can order them which may take a week. I got mine from Ralph’s and I had the butcher cut it into individual ribs. Hope you will find them!
Braised Pork Spare Ribs with Orange Juice (Adapted from Christine’s Recipes)
- 2 pounds pork spare ribs (St. Louis style ribs)
- kosher salt
- ground white pepper
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- 3 teaspoons dry white wine
- 1 cup fresh squeezed orange juice (about 4 medium navel oranges)
- ¾ teaspoon orange zest
- 1 cup chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons light brown sugar
- Wash and clean the spare ribs with water. Dry with paper towels. Season with salt and white pepper. Set aside.
- In a large pot over medium-high heat, add all the ingredients for the orange sauce. Bring to a boil and reduce to a simmer.
- Meanwhile, in a large pan over medium heat, heat up 1 tablespoon oil. Sear the ribs on all sides until golden brown. Move the ribs on the side and stir in the garlic and ginger. Cook until fragrant, about 1 minute. Pour in the wine and mix well with the ribs.
- Put the ribs, garlic, and ginger in the orange sauce. Cover the pot with a lid. Bring to a boil over medium-high heat. Reduce to simmer and cook for 2 hours until the ribs are dark brown in color and meat can easily fall off the bones. Turn the ribs every once a while to ensure even cooking. At the last 15 minutes of cooking, the sauce should be thickening up like syrup. If not, remove the lid and let it reduce. If the sauce is too thick, add little water. Transfer to a serving bowl. Serve immediately with hot steamed rice.
- Use sweet oranges. You can have 1 not-too-sweet orange. But if too many, the dish will be sour.
- Sieve the orange juice to remove pulp before using.