Chili Orange Beef Ribs

Citrus season provides a welcome bright spot in our gray Northwest winter. The cooler winter weather in warm states like California, Arizona and Florida are what’s needed to turn the green skin orange and concentrate the sweetness in the juice. Abundant varieties fill the produce section, with fruits both familiar and new, the possibilities are endless for this versatile fruit. The zest, juice and fruit can all be used to bring new life into your wintertime cooking with recipes like this Chili Orange Beef Ribs.

Chili Orange Beef Ribs

 

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Prep time

20 mins

Cook time

3 hours

Total time

3 hours 20 mins

 

Author: Haggen Northwest Fresh

Serves: 4-6

Ingredients

• 1 full rack beef ribs
• 4 cups orange juice
• ¼ cup honey
• 1 cup apple juice
• ½ Tbsp ancho chili powder
• 1 shallot, fine chopped
• 1 orange, zested
• Salt and pepper to taste

Instructions

1. Combine orange juice, honey, apple juice, ancho chili powder and shallot in a medium pot. Bring to a simmer over medium heat until it reduces to a light syrup consistency. The marinade will lose about 75% of its volume. After it’s reduced down, add orange zest.
2. Preheat oven to 350°F. Lightly coat ribs with salt and pepper. Place ribs in pan with 1 cup water and cover tightly with foil. Place in oven and cook for 2-3 hours until tender. When done, the end of the rib bones will be sticking out about ½" or more.
3. Brush with glaze and return to oven for 5-8 minutes. Remove from oven and glaze one more time before serving.

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