Antoinette and Stephanie here. It's been a while since we have posted on this blog. After a lot of thinking and planning, we have decided to reboot the blog and share as many of our favorite recipes plus some that we have created as well. We won't bore you too much with what happened or why now. Instead, we want to share a recipe for ribs that we made today. We were very pleased with how they came out and loved the tangy sweet taste. You can find Ume Plum Tea at any Asian grocery store, if not, it can always be substituted for orange marmalade. We hope you enjoy it!
Lemon Orange and Ume Plum Tea Ribs
Ingredients:
- 1 rack of Baby Back Ribs (2-3 lbs)
- 3 Tbsp of low sodium soy sauce
- 1 whole lemon, juiced
- 3 Tbsp of orange juice
- 4 cloves garlic, minced
- 1/4 cup of Ume Plum Tea (or Orange marmalade)
- 2 Tbsp of Hoisin Sauce
- 1 Tbsp of brown sugar
Instructions:
- In a small bowl, combine all ingredients above and mix well.
- Remove ribs from package and cut in half or thirds. Remove silver skin from the back of the bone.
- Pace the ribs in a container or ziplock bag, pour marinade on top, close container or bag and mix well. Place in the refrigerator to marinade for 2-4 hrs. It can also be left to marinade over night.
- Preheat oven at 300 degree F. Take ribs out 15 minutes out of the fridge before putting them in the oven.
- Place ribs on a sheet pan, meat side up, sprinkle a little salt and pepper if you desire and cook for 2 hrs. Place the extra marinade on a small pan over low medium heat and reduce. You will use this sauce to baste the ribs with every 30- 45 min. Crank the heat up at the last 5 minutes to 400 degrees to get a good caramelization on top if desired.
- Take out of the oven and let them rest for 10 minutes before cutting.
- Enjoy!
