Orange Street Crispy Back Ribs
By: Craig Wong
Ingredients
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2
racks pork back ribs, about 5 lbs
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12
Sunkist<sup>®</sup> Navel oranges, peeled & juiced, about 3 cups
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1
head garlic
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1
big piece of ginger
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2
tablespoons of 5 spice, toasted
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3
pieces dried, thin citrus peel
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1
tablespoon coriander seed, toasted
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1
tablespoon Pimento (Allspice), ground & toasted
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1/2
cup hoisin sauce
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1
cup light soy sauce
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1
cup brown sugar
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2
scotch bonnet peppers, whole
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2
cups all-purpose flour
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1
cup cornstarch
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2
L of neutral oil for frying or enough to fill your pot 3” high
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2
Sunkist<sup>®</sup> Cara Cara oranges, zested & segmented
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1/4
cup coriander, picked
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1
red chili, for garnish, optional
Directions
- Preheat the oven to 300 F.
- In a medium pot, bring Sunkist<sup>®</sup> Navel orange juice to a boil with orange peels, garlic, ginger, 5 spice, dried citrus peel, coriander seed, pimento, hoisin, soy sauce & brown sugar. Simmer for 5 mins.
- Place the pork ribs in an ovenproof container that can hold them in a single layer.
- Add enough water to barely cover the ribs in the container, place a sheet of parchment paper on top, then seal well with 2 layers of foil.
- Pour the hot contents of the pot over the ribs, float the whole scotch bonnet on top of the liquid for a mild glaze, poke the peppers with a knife several times for a medium flavor, or for a spicy glaze you can chop up the peppers after the ribs are cooked and mix it into the glaze.
- Bake for 2.5 - 3 hours, until very soft. Cool ribs to room temp in the liquid. Ladle off excess fat on the surface.
- Combine flour and cornstarch in a shallow bowl, heat oil for frying to 350 F.
- Strain the liquid into a medium pot, place it over low-medium heat, reduce the liquid till it slightly thickens into a glaze texture.
- Cut ribs into individual pieces. Dredge with flour/cornstarch mix. Fry ribs until crispy and golden brown, 3 - 4 mins.
- Place ribs in a wide mixing bowl, ladle on glaze, toss to coat thoroughly, arrange on a serving platter, garnish with Sunkist<sup>®</sup> Cara Cara orange segments, coriander leaves, and chili.
