Orange and Whisky-Glazed Plant-Based Ribs
WITH GARLIC AND GINGER
Today marks a turning point in your culinary journey. Because today, dear Marble, you will learn the secret of jam-based glazes. It’s hard to overstate the magnitude of this revelation. For by learning just this one skill, you will never again struggle to think of seasonally-relevant meat dishes. You will no longer be overwhelmed by the prospect of combining sweet and savory. Indeed, the endless cosmic drama that is flavor balance will feel as natural to you as breathing. And the crazy part is that it’s not actually all that complicated: Choose your favorite jam. Add a sprinkle of salt for savouriness, a dash of vinegar for acidity, a few fun spices, fresh garlic for a pungent kick, some olive oil, and you've got yourself a new family recipe that will be passed down for generations. Now, orange marmalade with pork-ish ribs may sound scary at first. But I’m asking you to trust me, Marble. Trust me just this once, and I guarantee your life will never be the same.
Ingredients
Orange and Whiskey Glaze
- 1/2 cup / 179g orange marmalade
- 1 garlic clove (finely minced or grated)
- 0.4 inches / 1 cm of fresh ginger (finely grated, or 1 tsp of dried ginger)
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp salt
- 1/8 tsp cracked black pepper
- 2 tbsp whiskey
- 2 x Baby Ribs
- A sprinkle of salt
- A drizzle of olive oil
30 MINUTES / SERVES 6-8
preparation
Orange and Whisky Glaze
- Combine the orange game, minced garlic, grated ginger, olive oil, apple cider vinegar, salt, pepper, and whisky in a small bowl and whisk to combine.
Cooking the Ribs
- Preheat the oven to 374°F/190°C.
- Remove the ribs from the packaging and sprinkle with salt. Using your finger, rub the salt onto the ribs.
- Brush the ribs with orange and whisky glaze.
- Place them on a parchment-lined baking sheet, and drizzle with a bit of olive oil.
- Bake in the oven for 20-25 minutes, turning the ribs halfway through.
- Once the ribs are nicely caramelized, remove them from the oven.
- Slice into individual ribs, and serve immediately.
