Grilled Ribs with Orange and Sage
6 lbs. babyback pork ribs
vegetable oil
kosher salt
3 orange peel
2 bunches sage
6 to 8 cloves garlic cloves
1 T. black peppercorns
2 to 4 C. olive oil
1 splash white wine (optional)
4 to 6 oz. chicken stock
1 to 2 T. apricot preserves
2 T. orange juice
1 bunch sage
1 kosher salt
1 black peppercorns
12 to 18 pieces orange segments
1 whole orange zest
For marinade:
With a sharp knife cut randomly over the oranges, sage leaves and sliced garlic cloves. Crack the pepper a little so it will release its flavor. In a pan that will hold the meat tightly, pour a small amount of oil and sprinkle on a portion of the ingredients. Place a layer of pre-grilled ribs down. Repeat the sprinkling of orange, garlic, sage and black pepper. Follow with another layer of meat and repeat the process until all the meat is covered with the solid ingredients and just barely covered in oil.
For Sauce:
Assemble white wine, apricot jam, orange juice, sage leaves, kosher salt, black pepper, orange segments and orange zest.
For Pork:
Steam ribs over water until tender. Oil and lightly season with kosher salt and white pepper as needed. In a hot grill pan or on a BBQ, grill ribs quickly and only on one side. Then submerge them in marinade. Bake ribs in oven until brown. Remove ribs from pan. Keep warm. Pour off excess fat from pan. Splash with wine or chicken stock. Follow with jam, juice and sage. Slightly reduce sauce and adjust the seasoning. Barely warm the orange segments in the sauce and spoon decoratively around plate. Brush ribs with sauce and garnish with blanched orange zest. Serve immediately. |
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