This combination of citrus flavors makes a wonderful glaze that truly compliments the pork. Serves 4 to 6 people for dinner and 10 to 12 for appetizers.
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4 lb. pork spare ribs or spare rib chops
1 medium onion, chopped
1 carrot, peeled and cut into matchsticks
1/4 cup Lea & Perrins® The Original Worcestershire Sauce
1 cup pineapple juice
1/4 cup white wine vinegar or lemon juice
3 tbsp brown sugar
1 tbsp cornstarch
2 oranges, juice and zest, divided
Preheat oven 400°. Place ribs in a large roasting pan and bake for 30 minutes. Remove from oven and cut ribs between bones.
Place 2 Tbsp. of drippings from bottom of pan in a large skillet over medium heat. Add onions and carrots, and sauté for 2 minutes. Add Worcestershire Sauce, pineapple juice, vinegar, and brown sugar, and cook until sugar is dissolved, stirring frequently. Add ribs and bring to a boil. Reduce heat and simmer for 40 minutes, covered, basting ribs occasionally.
Add cornstarch blended with orange juice and half of the orange zest, and bring sauce to a boil over medium-high heat; stirring frequently, or until sauce is slightly thickened. To serve, spoon sauce over ribs and top with remaining orange zest.
If preferred, an 11"x 7"x 2" rectangular glass baking dish will work also. Use additional 1/2 Tbsp. cornstarch if thicker sauce is desired.