There are multiple layers of taste in this rice and chicken thigh dish, and there are no heavily processed soups. a lovely comfort food that is appropriate year-round.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 50 mins |
| Total Time: | 2 hrs 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons light soy sauce
- 4 tablespoons dark soy sauce
- 1 tablespoon crushed black peppercorns
- 6 cloves garlic, peeled and crushed
- 10 fluid ounces orange juice, divided
- 1 ½ pounds pork spareribs
- 1 cup orange juice
- 1 cup water
- 5 sticks cinnamon
- 7 star anise
- white sugar to taste
- peanut or corn oil for frying
- 3 hard-cooked eggs, peeled (Optional)
Instructions
- In a bowl, stir together light and dark soy sauces, crushed peppercorns, garlic, and 2 tablespoons orange juice. Separate ribs between each bone into individual ribs, and place in the marinade. Cover, and set aside for at least 30 minutes. (If marinating much longer than 30 minutes, refrigerate.)
- Transfer marinade to a large stockpot, and set ribs aside. To the stockpot add remaining 1 cup orange juice, water, cinnamon sticks, star anise, and sugar. Bring to a boil.
- Meanwhile, heat oil in a large skillet over high heat. Carefully place ribs in oil, and fry for 2 minutes per side, or until edges are sealed. Transfer to the stockpot, and boil, uncovered, for 15 minutes. Cover, and simmer for 1 hour, adding hard boiled eggs at this point, if using.
Nutrition Facts
| Calories | 693 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 230 mg |
| Dietary Fiber | 3 g |
| Protein | 29 g |
| Saturated Fat | 14 g |
| Sodium | 1292 mg |
| Sugars | 15 g |
| Fat | 54 g |
| Unsaturated Fat | 0 g |
Reviews
Most expensive and disappointing recipe I ever made. Meat was tough and marinade was bland, for my tastes anyway. Who boils perfectly grown meat anyway?
There is a review posted under my name that I didn’t post! We loved this unusual dish. Changes: country style ribs, fresh orange juice, 1 c bone broth instead of water. Organic Coconut Aminos for soy. No star anise or sugar used. Meat was tender and delicious! Served with
I liked the flavor of the cinnamon and anise. It definitely gave it a different flair that I have not had in other dishes. The ribs were not as tender as was promised, but we might have needed to cook it at a higher temperature. I’m not faulting the recipe on that. The flavor was good, but not something that would make it stand out from other similar recipes.
I would still give recipe 5 star as it was delicious, except for the Anise (which I am not a fan of) that I omitted. Thanks
Tried this tonight and both my husband and I loved it!!! Followed the recipe as is. Next time I might and a tiny bit more anise.
deserves 6 stars!
I’ve been waiting awhile to make something that made me say “Oh, wow – now that is GOOOOOD!!” This is it! Like others, I used Chinese 5 spice in place of star anise, but also had only pineapple/orange juice, so I used that too. I love spicy, so added asian chili paste (about a tsp)to the marinade. Had fresh ginger – put a piece about an inch long in marinade as well. Marinaded overnight, when I finally cooked them in the broth – what an incredible smell! Made coconut rice too. Came out a little sticky, think I used too much liquid. I reduced the cooking broth, poured a little over the meat/rice. Could eat a whole lb of meat cooked like this! Easy, too. A must try.(Oh, pat dry w/paper towels the meat before frying or it splatters like crazy.)
Loved it – this is 4th time making it
Has an interesting taste, meat came out moist and not too fatty.
I made this for my daughter, who is both a great fan of spare ribs and a discerning diner (with crusty wedges as a side). I didn’t have enough oranges, so I juiced 4 apples and used juice of 1 orange. I didn’t have either the anise or sticks of cinnamon, so I used 1Tbsp ground cinnamon:1stick and I used a combination of tarragon, basil, rosemary and ground peppercorn to replace the anise. Turned out wonderfully. My daughter says it even tops the spare ribs at the steakhouse we eat at!
This is a really great recipe! Its so tender and flavorful! Sadly I didnt have any star anise, so I had to leave it out. I also only did 4 sticks of cinnamon because that is all I had. It still came out fabulous! YUMM! Thanks
I prefer bbq ribs but these were very very good… my husband on the other hand said : These are the best ribs I have ever tasted, my mom would love these too !! Which, for a very picky eater is saying quite a lot. Will do again, of course !
WOW! Simple to make, amazing to taste! Thank you for this wonderful recipe! The ribs are tender and so full of flavor! Will have to try them in the crock pot as well.
Amazing!!!! I used pork country style ribs. They came out incredibly tender and the flavor was spectacular. Thanks for a great recipe, we’ll be making these again!
My boyfriend and I loved this dish, I cooked this lastnight. I don’t have cinnamon sticks so I just used the powder form. I don’t have star anise so I used five spice powder as substitute. This is a very good dish. You should all try it..
Tried and tested – 100% delicious I made no substitutions – its 100% idiot proof
Excellent Spare Rib recipe! The ribs and the sauce went great together! Fall off the bone tender. Flavors seemed exteremly intense during preparation, so I was aprehensive about the final result. I was very pleasently surprised, my husband, almost 2 and 3 year old loved them. Paired with a coconut rice following another reviewers suggestion, a very nice meal.
I didn’t have any star anise so I just left it out and my boyfriend doesn’t like cinnamon and I left that out as well- it turned out wonderful. The only thing different I did was fry it a little bit longer so I can cut down on the simmering time.
We made twice the ribs in the same amount of sauce and only used 3 cinnamon sticks. we thought these came out wonderfully. We had them with the Mediteranean Couscous and it was a great combination. My three year old daughter even loved them.
Wonderful. I admit I was rather dubious about the large quantity of spices (note for the reviewer who gave 1 star, a stick of cinnamon is usually 2-3 inches long), but it came out great. I was short on star anise so I added a tsp of five spice powder, and I also added the grated zest of an orange to the marinade and used beef broth instead of water. Everyone raved! It’s great there’s such a relatively fast spare rib recipe!
Was a disaster for. Got the idea but in future I would rather know how long a stick of cinnamon is for instance. I put 5, 12 cm long sticks and turned out to be a disaster. I had more orange juice left. The quantities in the recipe do not tie up with usage when cooking.