MARMALADE GLAZED BABY BACK RIBS

Being Filipino, my love for pork is eternal. When it comes to the choice of meat, pork rules the roost, so to speak. Filipino parties are rarely un-porcine events. I think you get my point.

We have been warned about saturated animal fat, so we really should appreciate the meat rather than the fat. Although it is true that fat equals taste and that it makes meat tender and juicy, I still opt for leaner cuts. I trim the excess fats and skim off fats in the cooked product. We can still enjoy our food if we are more aware of what it contains.

Since the onset of the barbecue season, the weather started being uncooperative. On days when the sun is out, even if it's not hot, we light up the barbecue. Today's sacrifice is baby back ribs. I gave the ole barbecue sauce a twist with orange marmalade. Citrus brings out the sweetness of meats and when glazed with orange marmalade at the end, it can't help but be. My children say that this tastes better than classic barbecue ribs. I think so, too.

I served it with healthier couscous rather that fries. I really don't like the fatty and fatty combo. I need to have something fresh to complement rich food. This is my sort of meal. 

Ingredients:

1 1/2 kg. baby back ribs

1 tsp. whole cumin seeds, ground

2 tsps. of ground coriander seeds

2 tsps. paprika

2 cloves of garlic, crushed

grated rind and juice of 1 orange

1 1/2 tsps. salt

2 tbsps. light soy sauce

5 tbsps. of orange marmalade

Method:

Mix all the seasonings except for the marmalade. Put the ribs in a baking pan and smear the marinade on all the surfaces. Leave to marinade for at least an hour.

Pre-heat the oven to 300° F/ 180° C. 

Cover the baking pan tightly with aluminum foil. Bake in the pre-heated oven for 1 hour.

Pre-heat the barbecue. Grill the pork ribs on medium heat for 10 minutes on each side. Reserve the sauce.

Strain the sauce and mix 3 tbsps. with the marmalade. Glaze the pork with this after grilling. 

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