Fennel and Orange Glazed Ribs
In the shadow of hoisin sauce and soy sauce, oyster sauce is often set aside after its first use because you don’t know what to do with it. In this recipe, it’s used to glaze ribs, the flavour of which is further boosted by the addition of orange liqueur and garlic. The sauce reduces, giving […]
Ingredients
- 4 lb (1.8 kg) baby back pork ribs
- 1/2 cup (125 ml) oyster sauce
- 1/2 cup (125 ml) honey
- 1/4 cup (60 ml) white vinegar
- 1/4 cup (60 ml) Triple Sec or other orange liqueur
- 3 tbsp (45 ml) low-sodium soy sauce
- 1 tbsp cracked black peppercorns
- 5 garlic cloves, finely chopped
- 1 piece fresh ginger, about 1 inch (2.5 cm) long, finely chopped
- 1 fennel bulb, cut into thin wedges
- 1/4 cup (35 g) fennel stalks, chopped
- 2 tbsp fennel fronds, finely chopped
- 2 tbsp cilantro leaves, finely chopped
- 1 tbsp toasted sesame seeds
- 2 shallots, finely chopped
- 1 orange, zest finely grated
Instructions
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- On a work surface, using paper towels, peel away the white membrane from the back of the ribs. Using a knife, cut between the bones to separate the ribs.
- Place the ribs in a large pot and cover with cold water. Bring to a boil and cook for 3 minutes. Drain and rinse the ribs. Pat very dry.
- In a large 13 x 9-inch (33 x 23 cm) baking dish, whisk together the oyster sauce, honey, vinegar, Triple Sec, soy sauce, pepper, garlic and ginger. Add the ribs and fennel wedges. Toss to coat well in the sauce. Cover with foil. Bake for 20 minutes.
- Remove the baking dish from the oven. Increase the oven temperature to 425°F (220°C). Remove the foil from the baking dish and flip the ribs over. Continue to bake for 45 minutes or until the meat is tender and glazed with the sauce, flipping the ribs over three times during cooking.
In the shadow of hoisin sauce and soy sauce, oyster sauce is often set aside after its first use because you don’t know what to do with it. In this recipe, it’s used to glaze ribs, the flavour of which is further boosted by the addition of orange liqueur and garlic. The sauce reduces, giving a sweet taste to the meat, which doesn’t need to be marinated. For a hint of freshness, garnish the ribs with a super quick condiment made of chopped fennel, orange zest and cilantro.