How to make it

  • Preheat oven to 450 degrees. Trim the ribs of excess fat and discard. Generously salt and pepper the ribs. In a deep roasting pan large enough to hold them, put the ribs in a single layer, bones down. Roast in the oven until the meat is just beginning to brown, about 20 minutes. Turn the ribs and add the onions, celery, carrot, and ginger to the pan. Mix to coat the vegetables with some of the fat and then spread evenly in the pan. Roast until the vegetables are beginning to brown, about 15 to 20 minutes longer.
  • Reduce the oven to 325 degrees and add the peppercorns, star anise, fennel seeds, coriander seeds, cinnamon, stock, port, orange zest and orange juice to the pan. Stir, gently, scraping up any browned bits. Cover the pan tightly with foil and bake until the meat is very tender with pierced, about 2 1/2 hours.
  • Transfer the ribs to a serving platter, and keep warm. Strain the pan cooking juices, pressing down on the solids to extract all the juices. Discard the solids and skim the fat from the juices. In a deep saucepan, boil the juices over high heat to concentrate and lightly thicken, about 10 minutes. You should have a generous 2 cups. Pour over the ribs and serve with rice.

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    " It was excellent "
    midgelet ate it and said...
    this sounds heavanly!
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