Curry-Orange Pork Ribs with Spicy Peanut Sauce
Tender country-style pork ribs marinated in a bright curry-orange blend with fresh ginger and garlic, then slow-roasted until fall-apart tender. The warm spice of Madras curry meets citrus brightness, balanced by a creamy peanut sauce spiked with sesame and chili oils. This crowd-pleasing main works for casual weeknight dinners or weekend entertaining. The overnight marinade develops deep flavor while the long roast renders the meat succulent. This version combines Asian curry and Southeast Asian peanut sauce in one complete dish.
Ingredients
- ⅝ cup orange juice
- ½ cup onion, chopped
- 3 clove garlic, peeled and thinly sliced
- 1 tablespoon Madras curry powder, hotmild curry powder1:1heat reduction
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- 1 tablespoon brown sugar
- 1 tablespoon fresh ginger, peeled and grated
- ½ teaspoon red chili pepper flakes
- 3 pound country-style pork ribsbone-in pork shoulderadjusted timinguses tougher cut
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- ground black pepper
- ½ cup peanut butter, chunky
- ½ cup low-fat plain yogurt
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon hot chili oil
- ½ teaspoon curry powder
- ¼ cup boiling water
Instructions
- 1
Combine orange juice, onion, garlic, brown sugar, curry powder, ginger and red pepper flakes.
- 2
Place ribs in a glass pan, pour marinade over, cover and refrigerate 8 hours or overnight, turning occasionally.
- 3
Preheat oven to 325F.
- 4
Coat a large baking pan with rack with non-stick spray.
- 5
Remove ribs from marinade and reserve the liquid.
- 6
Place ribs on rack in prepared pan, cover with foil and bake 1 hour.
- 7
Uncover, sprinkle with salt and pepper, and bake another 45 minutes, basting occasionally with reserved marinade.
- 8
Meanwhile, make sauce by stirring together peanut butter, yogurt, soy sauce, sesame oil, hot chili oil and curry powder.
- 9
Slowly add boiling water to sauce, stirring until smooth.
- 10
Serve ribs with peanut sauce immediately.
Tips
Marinate ribs overnight for maximum flavor development. The acidic orange juice and enzymes in ginger begin breaking down connective tissue, creating more tender meat.
Baste ribs every 15 minutes in the final 45 minutes of cooking to build a glazed crust and intensify curry-orange flavors.
Make peanut sauce just before serving so it's warm and pourable. If it thickens upon standing, thin with additional hot water.
Good to Know
Refrigerate cooked ribs and sauce separately in airtight containers up to 3 days. Reheat ribs covered at 325F for 20 minutes. Sauce reheats gently on stovetop with splash of water.
Marinate ribs up to 24 hours ahead. Cook ribs entirely the day before and refrigerate. Peanut sauce can be made 1 day ahead and refrigerated; warm before serving.
Serve warm ribs on a platter with warm peanut sauce on the side or drizzled over. Pair with steamed rice, roasted vegetables or simple greens to balance the rich peanut sauce and warm spices.
Common Mistakes
Do not skip the overnight marinade to avoid dry, bland ribs
Do not baste with foil still on to avoid steaming instead of roasting
Do not add boiling water all at once to peanut sauce to avoid lumps
Substitutions
Dairy-Free Swaps
General Alternatives
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FAQ
Can I make this on the stovetop instead of roasting?
Yes. After marinating, place ribs and marinade in a large Dutch oven or heavy pot, cover and simmer at medium-low heat for 2 to 2.5 hours until very tender, turning occasionally. This produces slightly less caramelization but equally tender results.
How long can I keep the peanut sauce?
Refrigerate up to 5 days in an airtight container. The sauce keeps longer than fresh peanut butter alone because the yogurt and oil are natural preservatives. Discard if any mold appears.
Can I freeze the cooked ribs?
Yes, freeze cooked ribs and sauce separately in freezer bags up to 2 months. Thaw in refrigerator overnight. Reheat ribs covered at 325F for 25 to 30 minutes until warmed through. Sauce reheats on stovetop over low heat.