Monday 6 October 2014

Stewed Pork Ribs in Orange Juice 橙汁肉排


Look at this flavourful and juicy pork ribs.  They were so simply irresistible.  The juice is so tasty and unique and I had extra rice than normal just because it was so delicious and it goes so well with rice.
My family will never have enough of pork ribs.  This is my 1st attempt using fruits for cooking and it was so well received.
The meat is little hard.  The juice supposed to tenderise the meat.  I should have simmered it longer.  It was not as tender as I would have liked.  But it was already good enough for us to enjoy.
I cooked this last week but I was too busy that I missed the link for September Cook-Your-Book.  So I decided to post it for Cook-Your-Book #17 and here you go the recipe adapted by Christine Ho, one of her cook book –Easy Recipes – A Selection of Simple Classics


700g pork spare ribs
Salt, to taste
Pepper, to taste
1 tsp freshly grated ginger
1 tsp finely chopped garlic
2 tsp white cooking wine

1 cup       freshly squeezed orange juice1 2
1 cup       chicken stock
2 tbsp      light soy sauce
2 tbsp      raw sugar3
½ tsp       orange zest (only the orange part)

(1)Rinse the pork ribs and wipe dry with paper towels.  Season with salt and pepper on both sides.

(2)Use a clay pot or a large saucepan.  Pour in the sauce and bring it to boil over medium heat.

(3)While heating sauce, brown pork ribs on a frying pan until both sides are lightly golden.  Push pork ribs to sides of pan, add a bit more of oil and sauté grated ginger and garlic until fragrant.  Add the wine.  Quickly stir to combine all ingredients.  Transfer to the boiling sauce and cover with a lid.  Cook until it boils again.  Reduce heat and simmer for 2 hours, until the sauce has reduced to about 1/5 and the pork is softened and caramelized4.  Serve hot with steam rice.

1The key secret ingredient of this dish is the orange juice.  Choose sweet navel oranges to make this dish tasty and delicious.  Taste the oranges, and make sure they are sweet before you use them to cook this dish.

2Better to sift orange juice after freshly squeezed.

3Use raw sugar (brown sugar) as it gives cane sugar flavour.

4Cook the sauce until the orange juice penetrates into the pork and helps soften the meat.

I’m submitting this for Cook-Your-Books #17.  
Cook-Your-Books is organised and hosted
by Joyce of Kitchen Flavour.


  1. Yummy-licious! I have cooked sliced pork with orange juice. Your dish of Stewed Pork Ribs in Orange Juice must be delicious & tasty as you had extra helping for rice. Thanks for sharing ^-^!

  2. Hi Amy,

    My husband and son are roasts and ribs eaters but I'm not :p

    I know that they like fully done ribs and roasts and often cook them for 3-5 hours until they fall off their bones or very deeply caramelized :p If you cook yours with pressure cooker or with an extra 1-2 hrs, I'm sure you will see the difference :D


  3. Yep, certainly looks inviting, I can eat the whole lot all by myself, sauce and all:D without the rice of course.

  4. Olá querida, passei por aqui para agradecer sua doce presença
    no meu cantinho.
    Bela combinação...amo sabor agridoce!
    Obrigada !!!
    Abraços, Marie.

  5. Hi Amy,
    Such a scrumptious looking dish! No wonder you add more rice, I would too! It looks really delicious!
    Thanks for linking with CYB!

  6. Hi Amy, seldom see you cooking. This dish looks simple yet tasty.

  7. O sol é para as flores o que os sorrisos são para a humanidade.(Joseph Addison)
    Um doce abraço, Marie.

  8. hi amy, long time ago i tried pan frying fish fillet with orange juice, not bad. I know this will taste good too ;)