Sweet & Sticky Pork Back RibsA featured Wine Club recipe for Ojai Vineyard.
These tasty ribs marinate for up to a day, which give them sweet and salty flavors, punctuated by savory rosemary. Enjoy them with the delicious Ojai Winery 2014 Pinot Noir from your last Wine Club shipment!Yield: 4
Prep Time: 140 Minutes
Cook Time: 80 Minutes
• ¾ cup Soy sauce
• ¾ cup Orange marmalade
• ½ cup Pineapple juice
• ¼ cup Honey
• 3 Cloves garlic, peeled and minced or pressed 2 Tablespoons minced fresh ginger
• 1 Tablespoon lemon juice
• 2 teaspoons Chopped fresh rosemary leaves or crumbled dried rosemary
• ¼ teaspoon pepper
• 4 to 5 lbs Pork back ribs, fat trimmed
In a bowl, mix soy sauce, orange marmalade, pineapple juice, honey, garlic, ginger, lemon juice, rosemary, and pepper.
Rinse ribs, pat dry, and place half in each of 2 plastic food bags (1-gal. size). Pour half the soy sauce mixture into each bag; seal bags, turn to coat ribs with marinade, and set in a large bowl. Chill at least 2 hours or up to 1 day, turning occasionally.
Line a rimmed pan (11 by 17 in. or 12 by 15 in.) with foil (the drippings char). Set a rack in pan. Lift ribs from marinade and arrange in a single layer, edges curving down, on rack.
Pour marinade into a bowl. Bake ribs in a 350° regular or convection oven, basting with marinade every 20 minutes for the first hour, until meat is well browned and pulls easily from bones, about 1 1/4 hours total. Transfer ribs to a platter and cut apart between bones.
Pair these ribs with the Ojai Winery 2014 Pinot Noir from your latest club shipment and a lot of napkins!