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Ginger-Orange Barbecued Beef Back Ribs
 
RecipeBeef Cuts
Ginger-Orange Barbecued Beef Back Ribs
Marinated beef ribs roasted with a ginger-soy glaze, garnished with lemon and orange zest and served with a mixed green salad.
Yield: 24 servings
INGREDIENTSQUANTITYDIRECTIONS
  
1. Trim excess fat from ribs. Cut between the bones separating them into individual ribs.
Beef Rib, Back Ribs (IMPS/NAMP 124)18 pounds
  
2. Combine orange juice, lemon juice, hoisin sauce, honey, soy sauce, ginger, garlic, lemon zest, salt and chili oil; mix well and pour over ribs.

Marinate overnight, refrigerated, covered, but no longer than 24 hours.
Orange juice2 1/4 cups
Lemon juice1 cup
Hoisin sauce1 cup
Honey3/4 cup
Dark soy sauce6 tablespoons
Ginger, grated3 tablespoons
Garlic, minced3 tablespoons
Lemon zest, grated2 tablespoons
Salt1 tablespoon
Hot chili oil as needed
  
3. Preheat oven to 425°F. Remove ribs; reserve marinade in a saucepan. Place ribs on a rack over a pan of hot water in oven. Roast 30 minutes, turning once halfway through the cooking until browned and crisp.

Reduce the marinade to a glaze-like consistency (about 1-1/2 cups).

Reduce heat to 375°F. Brush ribs with glaze, roast 10 minutes, turn, brush with glaze and roast 10 minutes more. Garnish with lemon and orange zest.

Serve with potatoes or rice, and a salad.
Lemon zest, grated as needed
Orange zest, grated as needed


Nutrition information per serving: 408 calories; 27 g fat(11 g saturated fat; 12 g monounsaturated fat); 81 mg cholesterol; 751 mg sodium; 17 g carbohydrate; 0.5 g fiber; 23 g protein; 7.8 mg niacin; 0.3 mg vitamin B6; 2.5 mg vitamin B12; 2.6 mg iron; 21.7 mg selenium; 5.3 mg zinc; 87.0 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B12, selenium and zinc; and a good source of vitamin B6, iron and choline
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