Orange Glazed Country Pork Ribs Recipe | Easy & Delicious

Introduction

Embark on a culinary journey that elevates humble country-style pork ribs into a sumptuous feast with this vibrant Orange Glazed Country Pork Ribs recipe, a creation featured on Love With Recipes. This dish combines the richness of slow-cooked, tender pork with a luscious, sticky glaze infused with citrusy sweetness and tang, delivering a perfect balance of flavors that will impress family and friends alike. Its simplicity in preparation, coupled with the depth of flavor achieved through slow cooking and a quick glaze finish, makes it an ideal choice for both weeknight dinners and festive gatherings. The recipe emphasizes ease, flavor, and versatility, allowing for customization with additional spices or side dishes to suit personal preferences and dietary needs.

Time

• Preparation Time: 15 minutes
• Cooking Time (slow cooker): 8 to 9 hours
• Glazing and finishing: 15 minutes
• Total Estimated Time: approximately 9 to 10 hours

Needed Equipment

• Slow cooker (3 to 4-quart capacity recommended)
• Cooking spray (non-stick spray)
• Sharp knife
• Chopping board
• Measuring cups (liquid and dry)
• Measuring spoons
• Microwave-safe measuring cup or bowl
• Whisk or spoon for mixing
• Fine grater or microplane (for ginger, optional)
• Spoon or tongs for handling meat
• Serving platter
• Aluminum foil or kitchen towel (to keep ribs warm)
• Optional: Baking sheet and broiler (for caramelizing finish)

Tags

• Slow Cooker Recipes
• Pork Recipes
• Glazed Ribs
• Family Dinner
• Easy Recipes
• Comfort Food
• Gluten-Free (if using gluten-free soy sauce, optional)

Serving Size

Serves approximately 4 to 6 people, depending on portion size and accompaniments.

Difficulty Level

Easy: This recipe requires minimal active preparation and relies on the slow cooker for tender, flavorful results. Suitable for beginners and busy cooks alike.

Allergen Information

• Contains: Pork, gluten (from soy sauce or optional ingredients), and citrus (orange marmalade)
• Potential allergens: Soy (if soy sauce used), ginger (if fresh), and sulfites (in some orange marmalade)

Always check ingredient labels for allergens, and modify ingredients as necessary to accommodate dietary restrictions.

Dietary Preference

• Gluten-Free: Use gluten-free orange marmalade and ensure soy sauce (if used) is gluten-free.
• Keto/Low-Carb: Reduce or omit the brown sugar; opt for a sugar substitute suitable for low-carb diets.
• Paleo: Substitute orange marmalade with fresh orange zest and juice, and use compliant sweeteners.

Course

Main Course

Cuisine

American / Fusion

Ingredients

In detailed table format for clarity and accessibility

Instructions

1. Preparing the Slow Cooker

Begin by preparing your slow cooker for easy cleanup and optimal cooking conditions. Lightly spray the interior of a 3 to 4-quart slow cooker with a non-stick cooking spray. This step ensures that the ribs do not stick to the sides or bottom during the long cooking process, facilitating easier cleanup afterward. If you do not have a spray, lightly greasing with a small amount of vegetable oil or butter is sufficient. Set the slow cooker aside while you prepare the meat and aromatics.

2. Assembling the Ribs

Place the country-style boneless pork ribs into the slow cooker in a single layer or slightly overlapping arrangement, depending on the size of your cooker and the amount of ribs. The goal is to distribute the meat evenly to ensure uniform cooking and flavor infusion. If the ribs are whole, you may choose to cut them into smaller, manageable portions for easier serving and better glaze coverage.

3. Preparing Aromatics

Peel the onions and finely chop them into small, uniform pieces. The smaller the pieces, the more the flavors will meld into the meat during slow cooking. Mince the garlic cloves finely—using a garlic press or a sharp knife—so that the garlic’s pungency is well distributed throughout the dish. If using green peppers, slice or chop them into small pieces; they add a subtle crunch and a hint of bitterness that balances the sweetness of the glaze.

4. Layering Flavors

Distribute the chopped onions, garlic, and green pepper evenly over the pork ribs. This layer of aromatics will permeate the meat as it cooks, imparting depth and complexity to the final dish. The aromatic fumes released during slow cooking will infuse the pork with savory and fragrant notes, enhancing the overall flavor profile.

5. Setting the Slow Cooker

Cover the slow cooker with its lid and set the temperature to low. The slow cooking process at low heat allows the connective tissues in the pork to break down gently, resulting in tender, fall-off-the-bone meat while preserving its juiciness. Cook the ribs for approximately 8 to 9 hours. This extended cooking time ensures maximum tenderness and flavor development, making the meat melt in your mouth.

6. Preparing the Glaze

Approximately 10 minutes before the ribs are ready, prepare the glaze. Remove the cooked ribs from the slow cooker with tongs or a slotted spoon and transfer them to a serving platter. Cover loosely with aluminum foil or a clean kitchen towel to keep warm. Discard any excess juices left in the slow cooker to prevent a watery sauce.

7. Making the Sauce

In a microwave-safe measuring cup or bowl, combine the orange marmalade, cider vinegar, brown sugar, cornstarch, and ginger. Whisk thoroughly until all ingredients are fully incorporated and the mixture is smooth. The marmalade provides a sweet citrus flavor, the vinegar adds tang, and the ginger introduces a spicy warmth. Adjust the amount of brown sugar to match your desired level of sweetness.

8. Incorporating Cooking Juices

Add approximately ¾ cup of the cooking juices from the slow cooker into the glaze mixture. This step enriches the sauce with the concentrated flavors of the meat and aromatics that have cooked for hours. Carefully stir to combine, ensuring the cornstarch is fully dissolved and the sauce remains smooth. Discard any remaining juices from the slow cooker to avoid excess liquid that could dilute the glaze.

9. Thickening the Glaze

Microwave the sauce mixture on high for 2 to 2½ minutes, stirring midway through to prevent burning and ensure even heating. The mixture should come to a gentle boil and thicken into a glossy, sticky glaze. This process activates the cornstarch, giving the sauce its desirable consistency. Keep a close eye to prevent over-thickening or burning.

10. Applying the Glaze and Finishing

At this stage, you have two options for finishing the ribs:

Option A: Slow Cooker Method

• Drain any excess grease from the slow cooker if desired to avoid overly greasy ribs.
• Return the ribs to the slow cooker, pour the thickened glaze over them, and cook on high uncovered for an additional hour. This allows the glaze to caramelize, adhere better, and develop a sticky, flavorful coating.

Option B: Broiler Method

• Transfer the glazed ribs onto a baking sheet lined with parchment or foil.
• Preheat your broiler and place the ribs under it, basting with the glaze every few minutes.
• Broil for 3–5 minutes until the glaze is bubbling, caramelized, and slightly charred, creating a delightful sticky finish.

Both methods result in beautifully glazed, sticky ribs with a caramelized exterior that’s irresistible.

11. Serving

Once finished, serve the ribs hot, garnished with additional orange zest or fresh herbs if desired. Accompany with classic sides such as mashed potatoes, roasted vegetables, or a crisp green salad. For a more festive presentation, consider slicing the ribs into individual portions or serving them whole for a communal dining experience.

Preparation Tips

• Meat selection: Boneless country-style pork ribs are ideal for slow cooking, but bone-in ribs can be used for added flavor; adjust cooking times accordingly.
• Marinating: For deeper flavor, marinate the ribs with some of the glaze ingredients overnight before cooking.
• Flavor enhancements: Add a dash of smoked paprika, cayenne pepper, or chili flakes for a spicy kick.
• Glaze variations: Substitute orange marmalade with fresh orange juice and zest combined with honey for a fresher, less processed flavor.
• Cooking liquids: Use apple cider or a splash of orange juice instead of cider vinegar for a different tang profile.

Nutritional Information

Tips and Tricks

• Maximizing flavor: Sear the ribs in a hot skillet before slow cooking for a caramelized exterior and richer flavor, though it’s optional.
• Glaze consistency: Adjust cornstarch amount for a thicker or thinner glaze depending on preference.
• Preventing dryness: Do not overcook; monitor the ribs’ tenderness to avoid drying out the meat.
• Adding complexity: Incorporate spices like five-spice powder or coriander to customize the flavor profile.
• Presentation: Garnish with chopped fresh herbs such as parsley or cilantro for a fresh touch.

Add-ons

• Fresh orange zest or slices for garnishing
• Crushed red pepper flakes for heat
• Toasted sesame seeds for added crunch
• Chopped scallions or chives for freshness
• Additional side sauces like spicy mustard or aioli

Side Dishes

• Mashed potatoes or sweet potatoes
• Steamed or roasted seasonal vegetables (e.g., green beans, carrots, Brussels sprouts)
• Fresh mixed greens salad with vinaigrette
• Cornbread or crusty bread rolls
• Rice pilaf or quinoa salad

Improvements and Variations

• Spice it up: Add chili powder or hot sauce to the glaze for a spicy variation.
• Fruit infusion: Incorporate diced pineapple or apple slices during slow cooking for added sweetness and texture.
• Smoke flavor: Use smoked paprika or add a touch of liquid smoke to emulate barbecue flavors.
• Healthier version: Reduce sugar and use natural sweeteners; opt for leaner cuts of pork.

Save and Store

Leftover glazed ribs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven, basting with additional glaze if desired. To freeze, wrap portions in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating. For best results, reheat in a covered dish to retain moisture.

FAQ

Can I use bone-in ribs instead of boneless?

Yes, bone-in ribs will add extra flavor during slow cooking and may require slightly longer cooking time—generally an additional 1–2 hours.

Can I make this recipe in the oven instead of a slow cooker?

Absolutely. Preheat your oven to 300°F (150°C). Sear the ribs in a hot skillet for extra flavor, then transfer to a covered baking dish. Add aromatics and cook covered for 2.5 to 3 hours, basting periodically. Finish with glaze under the broiler as described.

Is there a vegetarian alternative?

Substitute pork with hearty vegetables like cauliflower steaks or tempeh, and use a similar citrus glaze. Adjust cooking times accordingly.

How can I make this dish gluten-free?

Use a gluten-free orange marmalade and ensure any soy sauce or similar ingredients are labeled gluten-free. Cornstarch is naturally gluten-free, but verify if necessary.

Conclusion

This Orange Glazed Country Pork Ribs recipe epitomizes the perfect blend of slow-cooked tenderness and vibrant citrus sweetness, culminating in a dish that is both comforting and sophisticated. Its straightforward approach makes it accessible for cooks of all skill levels, while the balance of flavors ensures a memorable dining experience. Whether preparing for a casual family meal or a festive gathering, these ribs promise to delight every palate. Remember to experiment with the suggested add-ons and side dishes to tailor the dish to your personal taste. The recipe, shared on Love With Recipes, aims to inspire your culinary creativity and bring joy to your table.

References

For additional inspiration and variations, consult classic barbecue and pork recipes from The Joy of Cooking and America’s Test Kitchen.