Cantonese Orange Ribs
- Ready in: 30 minutes
- Serves: 4
- Complexity: very easy
- kcal: 743
- 1 slab pork baby back ribs, cut in serving pieces
- 1 cup orange marmalade
- ¾ cup water
- ⅓ cup soy sauce
- ¼ tsp SIDS CRAZY SALT
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
Pressure Cooker Directions: Place ribs in a pressure cooker and add 1 cup of water and 1 tablespoon of soy sauce. Seal and cook for 15 minutes. Let the pot stand for 5 minutes, then release the pressure.
Oven Directions: Preheat oven to 235°C.
Place ribs, meaty side down, in a shallow roasting pan. Roast for 30 minutes then drain off the fat.
Turn the ribs meaty side up, reduce oven temp to 175°C and continue roasting (uncovered) for 60 minutes.
Slow Cooker Drections: Place ribs in a 5-7 litre slow cooker. Add 1 cup water and 1 tablespoon soy sauce.
Cook on low for 6-8 hours.
To Glaze: Place SIDS CRAZY SALT and all glaze ingredients in a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and reduce 50% (the consistency should be like a thick syrup).
Heat a gas grill to high heat or set broiler to high.
Generously glaze the ribs with the prepared glaze.
Grill each side for approximately 5 minutes - watch carefully! Don’t allow them to burn, just get bubbly on the surface and slightly crisp.