St. Louis Ribs with Candied Orange & Pineapple 

Some time in the oven helps this cut develop melt-in-your mouth textures, for those pull-apart ribs you’re always after. And a sweet, savory, and acidic pineapple orange sauce plays beautifully off the rich fats of Ibérico ribs. 

Ingredients

  • 1 28-35 oz. Campo Grande St. Louis Ribs 
  • Salt
  • Black pepper 
  • 1 small can of pineapple in syrup 
  • 1 Tablespoon soy sauce 
  • Juice from 1 orange
  • 1.5 oz sugar 
  • 6 slices candied orange, or fresh orange 
  • 1 Tablespoon cinnamon 
  • 4 Tablespoons orange marmalade 
  • 1 Tablespoon mustard

Serves 2

 

 

Preparation   

  1. Preheat oven to 350ºF. Season ribs with salt and pepper on all sides and place on a large baking pan. 
  2. Drain the pineapple and reserve the syrup. In a small saucepan on medium heat, cook 2 Tablespoons of the pineapple syrup, soy sauce, orange juice, sugar, half the orange slices (cut into thin strips), and cinnamon for 15 minutes. 
  3. Using a pastry brush or spoon, brush ribs with the orange marmalade and mustard. 
  4. Spread the remaining whole orange slices and 2-3 pineapple slices (chopped) over the ribs. 
  5. Lower the oven temperature to 250ºF. 
  6. Cook ribs for 3 hours, drizzling with the savory syrup sauce every now and then to intensify the flavor. 
  7. Once cooked, remove from the oven and let the ribs rest for a few minutes. Reheat the savory syrup sauce, cut into individual ribs, and drizzle with more sauce. ¡Buen provecho!

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