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It’s (not) just a fantasy: Oven-baked Orange-Ginger Spareribs

Even in a condo, your own delicious indoor barbecue

The author in her kitchen

In my fantasy life, I’m spending a lazy Sunday afternoon in my sprawling lawn, wearing a bright floral dress, with a glass of rosé in one hand and a pair of oversized tongs in the other. Kids and dogs jump in and out of the pool as I chat with their parents, while effortlessly managing ribs in the  barbecue pit, steaks on the  grill, and a pizza Margherita in the blazing-hot brick oven.

Of course, in my fantasy life, I can also grow flowers, DIY like Martha Stewart, and have a full complement of highly trained staff to keep my house, garden and pool Martha-perfect.

In my actual life, however, I possess a thumb so black I could kill a plastic plant, consider changing a lightbulb a major accomplishment, and have all of one assistant who manages my business, my pets, my life and even my TikTok reels.

I also live in a condo without a garden or any opportunity to barbecue. But when there’s a will, there’s a way. And this particular way requires nothing more than an oven, some foil and a touch of liquid smoke to make you feel like you’re hosting your own outdoor barbecue.

I also use this method for ribs in a traditional barbecue sauce, either homemade or storebought. My guests are happy and so, I imagine, are my neighbors who don’t have to be smoked out of their own homes.

You can experiment with your own favorite rubs and sauces, as well. I love a good old-fashioned barbecue sauce, but variety is the spice of life and ribs, and this orange-ginger sauce is a delicious change.

Just pop this in the oven and then enjoy your safe, easy and delicious indoor barbecue. Because your real life may bear little resemblance to your fantasy life, but like these ribs, it’s still pretty darn good.

The author can be reached at www.RGTK.shop or [email protected]

Ingredients
  

  • 1/2 cup orange marmalade
  • 1/2 cup orange juice
  • 1 tablespoon grated orange rind
  • 1 tablespoon grated ginger
  • 1 tablespoon grated garlic
  • 2 tablespoons soy sauce
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon liquid smoke
  • 1 kilo pork spareribs
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • Orange slices for garnish

Directions
 

  • Combine the first 8 ingredients and pour the mixture into a zipper lock bag. Place spareribs in the bag and soak for 4 hours or overnight in the refrigerator.
  • Spread 2 24-inch sheets of heavy-duty aluminum foil, shiny side up, on a work surface. Place the rack on top of the foil and tightly fold 3 sides to create a packet. (Make a packet for each rack). Pour half the marinade into the packets and seal the 4th side.
  • Place on a rack on a baking tray and bake at 350F for 30 minutes. Reduce heat to 250F and bake for another hour.
  • Remove packets from the oven. Cut a small hole in the corner of the packet and carefully pour the marinade into a small saucepan.
  • Boil the marinade until it’s reduced by half. Mix water and cornstarch and add to the mixture.
  • Meanwhile, broil the ribs for 30 minutes, basting every 10 minutes with the marinade.
  • Slather the ribs generously with the marinade, plate and garnish with the orange slices. Serve the rest of the marinade on the side as a sauce.

Read more:

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Comfort me with Pad Kra Pao (Thai Minced Pork and Basil Stir Fry)


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