Orange Black Bean Ribs
Orange and honey balance the saltiness of the black bean garlic sauce. This pungent but delicious Chinese sauce is available in the Asian section of most supermarkets.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 560 |
| pro | 36 g |
| total fat | 37 g |
| sat. fat | 13 g |
| carb | 20 g |
| fibre | 1 g |
| chol | 84 mg |
| sodium | 845 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 9% |
| vit A | 1% |
| vit C | 10% |
| folate | 6% |
-
3 lb (1.5kg)pork back ribs or side ribs centre cut removed
Orange Black Bean Marinade:
1/2 cup (125 mL) black bean garlic sauce
1 tbsp (15 mL) grated orange rind
2 tbsp (25 mL) orange juice
1 tbsp (15 mL) liquid honey
2 tsp (10 mL) rice or cider vinegar
1/2 tsp (2 mL) salt
1 green onion, thinly sliced
Preparation:
Pour enough water into shallow roasting pan to come scant 1/2 inch (1 cm) up side. Cut ribs into 2-rib portions; place, meaty side up, in single layer in water. Cover and steam-roast in 325°F (160°C) oven until meat is tender, 75 to 90 minutes. Transfer to large glass baking dish, discarding cooking liquid.
Orange Black Bean Marinade: In bowl, whisk together black bean sauce, orange rind and juice, honey, vinegar and salt. Remove 1/4 cup (50 mL) and reserve for basting on grill. Brush remaining marinade all over ribs. Cover and refrigerate ribs and reserved marinade for 4 hours, turning and brushing ribs with marinade in dish at least once. (Make-ahead: Refrigerate for up to 24 hours.)
Place ribs on greased grill over medium-high heat; brush with any marinade left in dish. Close lid and grill, turning at least once and basting with reserved marinade, until browned and glossy, 10 to 15 minutes. Sprinkle with green onion.
Additional Information
Source
Canadian Living Magazine: June 2005
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