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Rachael Ray's 30-Minute Healthy Recipes

Dadís Finger Licking Favorite Ribs


* Zest of 2 large oranges
* 1 C orange juice
* 3/4 C maple-flavored pancake syrup
* 1/4 C Worcestershire sauce
* 1 TBSP Asian chili sauce paste with garlic
* 7 lbs. country pork ribs
* Salt to taste
* 1/4 C ketchup
* 2 tsp. cornstarch
* 2 TBSP water


1. Place the orange zest, orange juice, syrup and Worcestershire sauce in a large mixing bowl.
2. Mix together well.
3. Add the chili sauce paste and mix until completely blended.
4. Place 3 1/2 lbs. of the ribs in a large ziploc bag.
5. Pour half of the orange mixture into the bag.
6. Seal and turn a couple of time to cover the ribs well.
7. Do the same with the other 3 1/2 lbs. of ribs using the rest of the mixture.
8. Refrigerate at least 2 hours before cooking.
9. Place the ribs in a large roasting pan.
10. Save the orange mixture to use as a baste for the cooked ribs.
11. Salt the ribs to taste and cover with aluminum foil.
12. Preheat oven to 350 degrees.
13. Bake covered for 1 hour.
14. Remove the aluminum foil and continue baking another hour.
15. Place the saved orange mixture in a saucepan over medium heat.
16. Stir in the ketchup.
17. Cook, uncovered, about 6 minutes or until the mixture is reduced to about 1 C.
18. Place the cornstarch into the water.
19. Whisk until the cornstarch is completely dissolved.
20. Stir in the cornstarch.
21. Stir constantly until the mixture thickens into a glaze.
22. When the ribs are tender turn the heat to 400 degrees.
23. Pour the glaze over the ribs.
24. Bake another 10 minutes or until the glaze begins to bubble.


You won't believe the flavor of these ribs! If you've only tried a bottled sauce when you've cooked your ribs, this will knock your socks off! Truly inspired!

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