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
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1. Trim excess fat from ribs. Cut between the bones separating them into individual ribs.
|Beef Rib, Back Ribs (IMPS/NAMP 124)||18 pounds|
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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 juice||2 1/4 cups|
|Lemon juice||1 cup|
|Hoisin sauce||1 cup|
|Dark soy sauce||6 tablespoons|
|Ginger, grated||3 tablespoons|
|Garlic, minced||3 tablespoons|
|Lemon zest, grated||2 tablespoons|
|Hot chili oil|| as needed|
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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