This Pork Ribs with Orange Zest Recipe is an easy and very flavorful recipe. The sauce makes a beautiful gravy with the addition of the corn starch, and the tomatoes add nice color. This is excellent served with roasted red potatoes, infused with rosemary and sage sprigs. Your favorite coleslaw on the side will add a nice crunch and round out your dinner.
This delicious Pork Ribs with Orange Zest Recipe recipe, comments, and photos were shared with me by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
More great Pork Recipes and also Pork Ribs/Sparerib Tips.
- 4 country-style pork ribs*
- 2 tablespoons olive oil
- 4 cloves garlic, diced
- Zest and juice from 1 orange (use microplane to remove zest)
- Coarse salt and freshly-ground pepper to taste
- 3 tomatoes, green or under-ripe, cup up
- 1/4 cup dry white wine (I used a dry vermouth)
- 4 to 5 sprigs thyme, fresh
- 3 to 4 sprigs rosemary, fresh
- 2 tablespoons cornstarch
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Preheat oven to 300 degrees F.
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Place ribs into a 9- x 13-inch oven-safe baking dish. NOTE: As country-style ribs are very long, cut in half if you desire.
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Drizzle olive oil over the pork ribs.
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Add garlic, orange zest, orange juice, salt, pepper, tomatoes, and vermouth. Using your clean hand, toss all the ingredients and pork ribs together to coat the ribs well.
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Arrange the ribs in a single layer in the baking dish. Place thyme and rosemary sprigs over the top.
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Cover the baking dish tightly with aluminum foil. Place in oven and bake for 3 hours. After 3 hours, remove the aluminum foil, and let cook another 20 to 30 minutes until the ribs are brown on up. Remove from oven. Remove thyme and rosemary sprigs; discard.
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NOTE: This pork rib dish can be made ahead of time (in fact, this is what I do). After cooking, place the dish with the cooked pork ribs in the refrigerator to let the fat congeal. When ready to serve, remove from the refrigerator and remove fat with a spoon and discard.
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Making Gravy: Remove juices from the bottom of the baking dish to a small saucepan and place over medium-high heat. Bring to a simmer and whisk in the cornstarch until thickened. Use additional cornstarch, if needed.
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Place cooked pork ribs on a serving platter and pour the beautiful gravy over the top.
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Makes 4 servings.
* Country-style pork ribs are cut from the sirloin or rib end of the pork loin, which are the meatiest variety of ribs. These ribs are sold either as slabs or in individual servings.