Orange Soy Braised Pork Ribs
Infused with rich, sweet, and tangy flavors, these Orange Soy Braised Pork Ribs are a tantalizing fusion of citrusy brightness and savory depth. Slow-simmered in a luscious blend of freshly squeezed orange juice, soy sauce, garlic, ginger, and a touch of honey, these tender ribs achieve a perfect balance of sweet and salty. The addition of orange zest and sesame oil elevates the braising liquid into a thick, glossy sauce that clings beautifully to the fall-off-the-bone pork. Garnished with fresh green onions and sesame seeds, this dish is as visually stunning as it is delicious. Serve these sticky, flavor-packed ribs with steamed rice for a deeply satisfying meal that feels both comforting and gourmet. Perfect for showcasing Asian-inspired flavors, this recipe is a must-try for your next dinner gathering!
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Recipe Information
Ingredients
- 2 lbs Pork ribs
- 1.5 cups Orange juice (freshly squeezed)
- 0.5 cup Soy sauce
- 3 tablespoons Brown sugar
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 1 tablespoon Rice vinegar
- 2 tablespoons Honey
- 1 teaspoon Orange zest
- 1 tablespoon Sesame oil
- 1 cup Water
- 2 tablespoons Vegetable oil
- 0.25 cup Green onions (sliced for garnish)
- 1 tablespoon Sesame seeds (optional garnish)
Instructions
Cut the pork ribs into individual pieces if they are not already separated.
Season the ribs lightly with salt and pepper.
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Sear the pork ribs in batches until browned on all sides. Remove the ribs from the pot and set them aside.
In the same pot, reduce the heat to medium and add the garlic and ginger. Sauté for 1-2 minutes until fragrant but not browned.
Add the orange juice, soy sauce, brown sugar, rice vinegar, honey, sesame oil, orange zest, and water to the pot. Stir well to combine the ingredients.
Return the seared pork ribs to the pot, ensuring they are submerged in the liquid. If needed, add a bit more water to cover the ribs.
Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot with a lid, and let the ribs simmer for 1.5 to 2 hours, or until the ribs are tender and the meat is nearly falling off the bone.
Check the ribs occasionally, and skim off any fat or impurities that rise to the surface.
Once the ribs are tender, remove the lid and increase the heat to medium. Allow the braising liquid to reduce to a thick, glossy sauce. This should take about 10-15 minutes.
Taste the sauce and adjust seasoning if needed (e.g., add more soy sauce for saltiness or honey for sweetness).
Turn off the heat and transfer the ribs to a serving platter. Spoon the reduced sauce over the ribs.
Garnish with sliced green onions and sesame seeds before serving.
Serve hot with steamed rice or your favorite side dishes.
Nutrition Facts
Calories |
895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 1347 mg | 59% | |
| Total Carbohydrate | 31.6 g | 11% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 26.1 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 120 mg | 9% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 985 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
