Recipes by Alice: Grand Marnier Baked Spare Ribs

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Here’s the fourth recipe by Alice… Grand Marnier Baked Spare Ribs. Enjoy!!!

I had had this when I spent time in Florida, the SO makes his with an amaretto liqueur, the ribs were fall of the bone juicy and sticky with sweetness from the amaretto after it burns of alcohol. I modified it when I got home because I didn’t have the amaretto liqueur and I still had some grand marnier left over from my attempts at  making duck a l’orange.

Ingredients

• 9 Beef/Pork spare ribs
• 3/4 cup of grand marnier
• Juice from 2 oranges
• 1 tbsp of diced ginger
• 1 tbsp of diced garlic
• 1 tbsp of diced onions
• 1 tbsp of olive oil
• Salt
• Chilli pepper
• 1 tsp of dried rosemary
• 1 tsp of dried thyme
• Seasoning
• 1 tbsp of ground onions
• 1 tbsp of ground ginger
• 1 tbsp of ground garlic.

Steps

1. In a pressure cooker, combine ribs and dry ingredients, salt, seasoning and chili, put enough chili pepper as you can handle for a slight kick to offset the sweetness we would be getting at the end.
2. Put enough water to just cover the ribs, mixed it all properly and then cover pressure cooker and leave to boil for 20 minutes. I don’t have a pressure cooker so I boiled mine in a non stick pot for 1hr 20 minutes on medium heat, first leave heat on high and once it starts to boil reduce to medium, check regularly to add enough water so that it doesn’t dry and get burnt, we are slow cooking to get the ribs very soft.
3. Preheat oven to 35 degrees F.
4. After the ribs are cooked, in a non stick fry pan on medium-high heat, put in olive oil and saute diced onions, ginger and garlic for 3 minutes.
5. Deglaze pan with the grand marnier and continue to stir until it burns off alcohol for 3 minutes, add in the juices from the oranges and 1 cup of stock from the liquid left from boiling the ribs.
6. Add the ribs into the fry pan and stir till it is all coated with the liquid.
7. Cover pan with foil paper and leave in the oven for 10minutes, take out pan and turn ribs to the other side and return for another 10minutes uncovered.
8. Serve with a fresh salad.

This recipe was put together by Alice Okundaye. Alice is a self taught home cook who tries to reproduce quality meals served at restaurant in her tiny little kitchen. She works as a systems engineer during the day and spends every other time spent either cooking, watching food shows, talking about food, thinking about food or trying out restaurants.

Here’s the fourth recipe by Alice… Grand Marnier Baked Spare Ribs. Enjoy!!!

I had had this when I spent time in Florida, the SO makes his with an amaretto liqueur, the ribs were fall of the bone juicy and sticky with sweetness from the amaretto after it burns of alcohol. I modified it when I got home because I didn’t have the amaretto liqueur and I still had some grand marnier left over from my attempts at  making duck a l’orange.

Ingredients

• 9 Beef/Pork spare ribs
• 3/4 cup of grand marnier
• Juice from 2 oranges
• 1 tbsp of diced ginger
• 1 tbsp of diced garlic
• 1 tbsp of diced onions
• 1 tbsp of olive oil
• Salt
• Chilli pepper
• 1 tsp of dried rosemary
• 1 tsp of dried thyme
• Seasoning
• 1 tbsp of ground onions
• 1 tbsp of ground ginger
• 1 tbsp of ground garlic.

Steps

1. In a pressure cooker, combine ribs and dry ingredients, salt, seasoning and chili, put enough chili pepper as you can handle for a slight kick to offset the sweetness we would be getting at the end.
2. Put enough water to just cover the ribs, mixed it all properly and then cover pressure cooker and leave to boil for 20 minutes. I don’t have a pressure cooker so I boiled mine in a non stick pot for 1hr 20 minutes on medium heat, first leave heat on high and once it starts to boil reduce to medium, check regularly to add enough water so that it doesn’t dry and get burnt, we are slow cooking to get the ribs very soft.
3. Preheat oven to 35 degrees F.
4. After the ribs are cooked, in a non stick fry pan on medium-high heat, put in olive oil and saute diced onions, ginger and garlic for 3 minutes.
5. Deglaze pan with the grand marnier and continue to stir until it burns off alcohol for 3 minutes, add in the juices from the oranges and 1 cup of stock from the liquid left from boiling the ribs.
6. Add the ribs into the fry pan and stir till it is all coated with the liquid.
7. Cover pan with foil paper and leave in the oven for 10minutes, take out pan and turn ribs to the other side and return for another 10minutes uncovered.
8. Serve with a fresh salad.

This recipe was put together by Alice Okundaye. Alice is a self taught home cook who tries to reproduce quality meals served at restaurant in her tiny little kitchen. She works as a systems engineer during the day and spends every other time spent either cooking, watching food shows, talking about food, thinking about food or trying out restaurants.

Here’s the fourth recipe by Alice… Grand Marnier Baked Spare Ribs. Enjoy!!!

I had had this when I spent time in Florida, the SO makes his with an amaretto liqueur, the ribs were fall of the bone juicy and sticky with sweetness from the amaretto after it burns of alcohol. I modified it when I got home because I didn’t have the amaretto liqueur and I still had some grand marnier left over from my attempts at  making duck a l’orange.

Ingredients

• 9 Beef/Pork spare ribs
• 3/4 cup of grand marnier
• Juice from 2 oranges
• 1 tbsp of diced ginger
• 1 tbsp of diced garlic
• 1 tbsp of diced onions
• 1 tbsp of olive oil
• Salt
• Chilli pepper
• 1 tsp of dried rosemary
• 1 tsp of dried thyme
• Seasoning
• 1 tbsp of ground onions
• 1 tbsp of ground ginger
• 1 tbsp of ground garlic.

Steps

1. In a pressure cooker, combine ribs and dry ingredients, salt, seasoning and chili, put enough chili pepper as you can handle for a slight kick to offset the sweetness we would be getting at the end.
2. Put enough water to just cover the ribs, mixed it all properly and then cover pressure cooker and leave to boil for 20 minutes. I don’t have a pressure cooker so I boiled mine in a non stick pot for 1hr 20 minutes on medium heat, first leave heat on high and once it starts to boil reduce to medium, check regularly to add enough water so that it doesn’t dry and get burnt, we are slow cooking to get the ribs very soft.
3. Preheat oven to 35 degrees F.
4. After the ribs are cooked, in a non stick fry pan on medium-high heat, put in olive oil and saute diced onions, ginger and garlic for 3 minutes.
5. Deglaze pan with the grand marnier and continue to stir until it burns off alcohol for 3 minutes, add in the juices from the oranges and 1 cup of stock from the liquid left from boiling the ribs.
6. Add the ribs into the fry pan and stir till it is all coated with the liquid.
7. Cover pan with foil paper and leave in the oven for 10minutes, take out pan and turn ribs to the other side and return for another 10minutes uncovered.
8. Serve with a fresh salad.

This recipe was put together by Alice Okundaye. Alice is a self taught home cook who tries to reproduce quality meals served at restaurant in her tiny little kitchen. She works as a systems engineer during the day and spends every other time spent either cooking, watching food shows, talking about food, thinking about food or trying out restaurants.