Made by Helen

I felt like having baby back pork ribs. Since my pantry still have balsamic vinegar and palm sugar I decide to use them as marinade for my ribs.

I also got a handful of spices and orange liqueur. Instead of BBQ; let roast it in oven. Knowing roasting with spice alone might not add extra flavour.

While browsing google I came across this orange balsamic glazed recipe. So, I have recreated it from a food blogger Judy recipe: Orange Balsamic Glazed Ribs ~ Banish the Ho-Hums!

My baby back pork ribs is flavoursome moist and tender. The meat fell off the bones. I serve it with 2 ways potatoes and salad.

These ribs are infused with flavorsome spices, balsamic vinegar, orange juice will make you float up into the cloud. I admit that I have to lick my fingers because of the depth of its flavour make it so satisfying delicious.

Are you tempted? Are you drooling away?

4 baby back pork ribs

For the Marinade:
3 whole oranges zest
1 cup orange juiced
1 cup balsamic vinegar
½ cup palm sugar
1 clove garlic, coarsely chopped
¼ Tsp cayenne
2 Tbsp orange liqueur (such as Cointreau or Grand Marnier)
Kosher salt and freshly ground black pepper
1 1/2 Tbsp fennel seeds
2 Tsp sweet paprika
1 Tsp chilli flakes
1 Tsp ground coriander
1/2 Tsp ground allspice

Baked and gratin
4 medium potatoes to bake
8 potatoes, peeled
250 ml thickened cream
2/3 cup shredded 4 blended cheese from package
Salt and pepper, to season

Side serving
1 pkt salad mix divide on to 4 plates
Drizzle chilli sauce or balsamic orange sauce your choice


Preheat oven to 180°C. Mix garlic, salt, pepper, cayenne, fennel, paprika, chilli flakes, coriander, allspice,orange zest, and sugar; rub evenly over the ribs.

Place ribs in a deep dish and pour balsamic, orange liqueur and orange juice over the ribs. cover with cling wrap to marinate in the refrigerator 6-8 hours. Remove ribs from refrigerator about an hour before placing in the oven to bring to just above room temperature. Remove ribs from marinade, place on the rack inside a roasting pan.

Pour 1 cup of water in to the bottom of the roasting pan. Then tightly seal the pan with aluminum foil make sure the foil isn’t touching the ribs. Bake for 2½ hours, until ribs are tender. As the ribs bake in the oven, make 4 ramekins potato gratin and bake potatoes.

To make bake potatoes:
Wash 4 medium potatoes and pat dry with paper towels. Using a fork, pierce potatoes in about 6 places. Place directly on oven rack in the center of oven. Bake for 45 to 60 minutes or until tender when a skewer is inserted into the center

To make potato gratin:
Lightly grease 4 ramekins with butter.Thinly slice the potatoes cross ways. Arrange a layer of potato slices overlapping slightly. Drizzle over cream and sprinkle with 2 tablespoons shredded 4 blended cheese. Season with salt and pepper. Repeat to make 3 more layers, finishing with a layer of Swiss cheese.

Cook until golden: Bake in oven for 1-1 1/4 hours or until the potato is tender and the top is golden. Set aside for 10 minutes to stand. Place salad with chilli sauce on to plates. Serve ribs, with two ways potatoes and salad.

Note: oven temperature may vary. You may need more or less time. You can add roasted vegetables if you like. I prefer salad and potatoes.

You can just make mash potatoes to serve. I reserved the marinade; bring it to boil reduce to half and dip my rib in. Or you can save it for marinating other meat.


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