Baby Back Ribs Recipe : Pork In Orange & Balsamic Reduction

Baby Back Ribs Recipe : Pork In Orange & Balsamic Reduction

Our recipe of baby back ribs in orange and balsamic glaze is inspired by June d’Arville’s pork in orange sauce. June used a shoulder cut called Secreto iberico in her recipe. We tried getting the same, but the unskilled butchers in our neighborhood only could give us their attitude. The best we could get was a poorly butchered rack of baby back ribs. If you are in a similar fix like us, let us tell you this, ‘For the skilled even a blade of grass is a mighty weapon’. Anyway, let’s  get the  best  out of what we have.

June’s was a fantastic whirlwind recipe and ours is aimed at being equally fabulous, but you will have to invest nearly 2 hours of your time. We slow cooked our pork to make them reach a tender perfection. Our baby back ribs recipe will yield 2 servings, with 678 kilocalories in each. You will need the following ingredients to use our baby back ribs recipe,

Ingredients, Measurements & Nutritional Value

Ingredients	Quantity	Calories(g)	Carbs(g)	Fat(g)	Protein(g)	Sodium(g)	Sugar(g)
Baby back ribs	500 grams	893	0	58	89.2	1.2	0
Orange juice	500 ml	225	50	1	3.5	0	40
Balsamic vinegar	50 ml	44	8.5	0	0.2	0	7.5
Dried basil	2 tablespoon	10	2	0.2	0.1	0	0
Orange zest	1 teaspoon	2	0.1	0.1	0.1	0	0
Garlic	1 knob	29.8	6.6	0.2	1.2	0	0.2
Onions	2	57	12.8	0	1.4	0	5.6
Black pepper powder	1 teaspoon	5	1	0	0	0	0
Palm jaggery	30 grams	90	24	0	0	0	24
Salt	To taste	0	0	0	0	1.9	0
Total nutritional value		1355.8	105	59.5	95.7	3.1	77.3
Nutritional value per serving		677.9	52.5	29.7	47.8	1.5	38.6

Facts

• One serving of baby back ribs have six of the eight B complex vitamins. Vitamin B helps metabolize food into energy.
• Vitamins B6 & 12 in pork protects arteries by controlling homocysteine levels in blood.
• Oranges are a rich source of vitamin C. Vitamin C is an antioxidant that neutralizes free radicals.
• Balsamic vinegar lowers blood pressure by reducing the hardening of arteries.

Video Walk Through : Baby Back Ribs Recipe : Pork In Orange & Balsamic Reduction

Instructions : Baby Back Ribs Recipe : Pork In Orange & Balsamic Reduction

1. Wash and pat the ribs dry with a kitchen towel.
2. Score the fat layer of the ribs with a sharp knife. Scoring the fat on top prevents the ribs from curling up while cooking.
3. Set the ribs on a wire rack and pour boiling water on them. Pat the ribs dry with a kitchen towel and allow them to air dry for another 30 minutes.
4. Set the dutch oven or an oven safe pot on medium-high heat.
5. Sear the baby back ribs for 1 minute on each side and set them aside on a plate.
6. Now to the same pot add garlic, onions, dried basil, salt and saute for a minute.
7. Add freshly pressed orange juice and balsamic vinegar.
8. Add orange zest, palm jaggery, pepper powder and mix.
9. Reduce the contents of the pot on medium heat.
10. Bring in the seared baby back ribs and baste them generously with the reduction from the pot.
11. Turn off the heat, cover the dutch oven with its lid.
12. Send the dutch oven into an oven preheated to 225 ºC (437ºF).
13. Once the dutch oven goes into the oven, bring the temperature down to 150ºC (302ºF) immediately. Let them cook this way for the next 90 minutes.
14. After 90 minutes, remove the lid of the dutch oven and continue to cook for another 30 minutes.
15. After 30 minutes or so (in total 2 hours), remove the ribs from the oven. Rest them for at least 10 to 15 minutes on a plate before serving.

You can use our baby back ribs recipe to make great pulled pork sandwiches and wraps as well.

Baby Back Ribs Recipe : Pork In Orange & Balsamic Glaze, another healthy recipe, the hissing cooker way.