Fall-off-the-Bone Pork Ribs
Andy Anderson !
I played a bit with this recipe to get the flavors that I wanted.
It has some Asian influence, as well as some other bits. So, I would call this “fusion” cooking.
Whatever you want to call it is fine with me. But what you’re going to get is excellent pork ribs, infused with layers of flavor.
So, let’s get cooking.
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- 2 lb
- pork ribs, bone in, and separated
- 1 c
- orange juice, freshly squeezed
- 1/2 c
- 3 Tbsp
- brown sugar
- 2 Tbsp
- ginger, finely chopped
- 2 clove
- garlic, minced
- 1/2 tsp
- freshly ground black pepper, or to taste
Tamari is really a broad class of soy sauce that's made with no (or little) wheat and a greater concentration of soybeans.
Japanese tamari is thicker, richer, and less salty than most soy sauce.
The tamari that I use in this recipe is actually gluten free.