Recipe by Sarah Tenaglia
- Cook Time
- Prep Time
- 3 large navel oranges, 1 cut into wedges for garnish
- 1/3 cup hoisin sauce
- 1/3 cup orange marmalade
- 2 tbsp. low-sodium soy sauce
- 2 tbsp. minced, peeled fresh ginger
- 4 large cloves garlic, minced
- 1 tbsp. sriracha
- 1 tbsp. toasted sesame oil
- 1/2 tsp. Chinese five-spice powder
- 1 rack (3 1/2 to 4 lbs.) pork loin ribs
- Fresh cilantro leaves
1. Position a rack in the upper third of the oven and preheat to 400°. Working with 2 oranges, grate enough zest to measure 1 tbsp. (packed) and squeeze 1/2 cup juice. In a bowl, whisk the orange zest and juice with the next 8 ingredients. Place the ribs, meat side up, on a large, heavy, rimmed baking sheet lined with foil. Pour the sauce over the ribs; turn ribs meat side down. Cover baking sheet with foil.
2. Bake the ribs 1 hour. Uncover, turn the ribs meat side up and spoon the sauce from the baking sheet over the ribs (the sauce will be thin). Bake, uncovered, until the sauce is sticky and thickened, checking every 10 minutes and scraping any darkened sauce from the corners of the pan and spooning it over the ribs, about 30 minutes. Let the ribs rest 10 minutes. Cut the rack into individual ribs and serve with the orange wedges and cilantro.