Elevate your dinner table with these Citrus-Glazed Roasted Pork Ribs with Creamy Mushroom Potatoes. The ribs are roasted over a bed of fresh orange slices for incredible tenderness, then finished with a zesty honey-mustard glaze. Served alongside pan-seared potatoes tossed in a rich, garlic-mushroom yogurt sauce, this meal offers a perfect balance of bright acidity and savory comfort.. This dish is meant to turn basic ingredients into a fantastic supper by finding the right balance of tenderness, stickiness, and a bright, citrus finish. Forget what you thought about ribs being a hard dish that only experienced cooks can make. With this easy-to-follow instruction, you’ll learn how to make ribs that are so juicy they’ll make your mouth water. The orange-glazed pork ribs are our best dish. They are served with a rich and creamy side of mushroom potatoes and a refreshing arugula salad, making for a full and fulfilling meal.
The smart way this dish works is what makes it stand out. It cuts down on the time spent cooking while bringing out the best flavors. We start by making a strong spice rub that gets deep into the pig. Then we marinate it, which is a very important step that keeps the meat moist and adds flavor. Then, they are cooked slowly until they are so delicate that they fall off the bone. The magic really arrives when you brush them with a homemade orange glaze, which is a delicious mix of sweet, savory, and tangy flavors. Then you put them back in the oven to caramelize into a sticky, seductive covering. This careful blending of tastes and textures makes sure that every bite is a surprise.
The side dishes that go with the ribs are just as important to the meal’s balance. The creamy mushroom potatoes are a hearty, earthy contrast, and the fresh arugula salad cuts through the richness with its crisp, peppery undertones, which is a nice change of pace. This meal isn’t only about cooking; it’s also about making memories with family and friends, keeping warm on a cold night, or commemorating significant occasions. It’s proof of how powerful home cooking can be: simple materials, careful preparation, and a lot of love can make a dish that really impresses. Prepare to step up your dinner game and find your new favorite recipe for the best juicy ribs.
Recipe Details
Food: American Home-style, Comfort Food
Course: Main
Level of Difficulty: Medium
Serves: 4–6
About 30 minutes of prep time, including marinating
Time to cook: about an hour and fifteen minutes (60 minutes for the ribs and 15 minutes for the glaze)
Calories per Serving: About 600–700 kcal (This can change depending on the size of the serving, how much glaze is used, and how much fat is cut off)
Ingredients
For the Ribs and Marinade:
- 2 teaspoons of olive oil
- 1 tablespoon of smoked paprika
- 1 tablespoon of mixed herbs
- 1 teaspoon of dried garlic
- 1 teaspoon of salt
- A small amount of sugar
- A small bit of fiery chili powder
- 1.1 lb (500 g) of pork ribs
- A few twigs of rosemary
- 1 orange, cut into rings
For the Potatoes and Mushroom Sauce:
- Three big potatoes, cut into rounds
- Frying butter
- 1 white onion, cut very small
- 3 cloves of garlic, coarsely chopped
- 2 big mushrooms, like Portobello or button mushrooms, finely chopped
- 3 tablespoons of Greek yogurt or sour cream
- 1 tablespoon of soy sauce
- Add salt to taste
- Add oregano to taste
- 1 bunch of parsley, cut up finely
For the Orange Glaze Sauce:
- 3 tablespoons of tomato sauce
- 1 tablespoon of soy sauce
- 1 tablespoon of mustard
- 1 tsp of honey
- ½ orange juice
- Three cloves of garlic, grated
For the Salad:
- 150 grams (5.3 oz) of arugula
- Cut two ripe tomatoes into cubes.
- 1 bell pepper sliced into big pieces
- 1 red onion, cut into half rings
- Add salt to taste.
- Oregano to flavor
- Oil of olives
Instructions
1. Make the Marinade for the Ribs:
- Mix together olive oil, smoked paprika, mixed herbs, dried garlic, salt, sugar, and hot chili powder in a bowl. Combine everything well.
2. Get the Ribs Ready to Marinate:
- Use a knife to cut off the membrane from the pork ribs, and then pull it off with your hands.
- Spread the spice mix all over the ribs, making sure the spices get into the flesh.
- Wrap the ribs in plastic and put them in the fridge for 30 minutes to marinate.
3. Get the Potatoes Ready:
- Cut three big potatoes into rounds.
- Put the potato slices in a pot, cover them with water, and add a little salt.
- Cook for 10 to 15 minutes, or until halfway done.
- Take it off the heat and let the water drain.
4. Get ready to Bake:
- Put parchment paper in a baking dish.
- Cut one red onion into rings and put them in the baking dish.
- Cut an orange into rings and put them on top of the onion rings.
- Put the marinated ribs on top of the orange and onion rings.
- Put in a couple sprigs of rosemary.
- Wrap the ribs tightly in foil.
- Put in a hot oven and bake for 60 minutes.
5. Fry the Potatoes:
- Put a little butter in a frying pan and heat it up.
- Add the potato slices that are only half-cooked in a single layer so they fry well.
- After 5 to 7 minutes, flip the potatoes over and cook the other side for another 5 to 7 minutes, or until a crust forms.
- Take the potatoes out of the pan and put them somewhere else. Don’t wash the pan.
6. Make the Sauce for the Mushrooms:
- Add finely sliced white onion to the same pan and cook until golden brown.
- Add the finely chopped garlic to the onion and cook it on all sides.
- Add finely chopped mushrooms (Portobello or button) to the pan and mix well, frying all vegetables together.
- Mix Greek yogurt (or sour cream), soy sauce, salt, and oregano in a another bowl.
- Mix this sauce into the skillet with the fried vegetables.
- Put the fried potatoes in the pan with the mushroom sauce and gently mix everything together.
- Add the finely chopped parsley to the potatoes and mushrooms and take them off the heat.
7. Make the Orange Glaze sauce:
- In a saucepan, mix together soy sauce, mustard, honey, and tomato sauce.
- Mix well with a whisk.
- Put the juice of half an orange into the sauce.
- Put three cloves of grated garlic into the sauce.
- Put the sauce on the heat and stir it often until it gets thick. Take it off the stove.
8. Add a glaze and finish to the ribs:
- Remove the ribs from the oven and the foil.
- Get rid of the rosemary sprigs.
- Use a silicone brush to spread the orange glaze sauce you created all over the ribs.
- Put the ribs back in the oven for 15 more minutes when it has been warmed.
9. Get the Salad Ready:
- Put arugula, cubed ripe tomatoes, and big pieces of bell pepper in a deep basin.
- Add red onion cut into half rings.
- Add some salt, oregano, and olive oil to taste.
- Mix well.
Orange-Glazed Pork Ribs with Creamy Mushroom Potatoes
Tender baked ribs with citrus glaze, buttery potatoes & fresh salad
- 1.1 lb (500 g) pork ribs
- 2 tsp olive oil
- 1 tbsp smoked paprika
- 1 tbsp mixed herbs
- 1 tsp dried garlic
- 1 tsp salt
- Pinch sugar & chili powder
- Rosemary sprigs
- 1 orange, sliced
- 3 large potatoes
- Butter for frying
- 1 small white onion
- 3 cloves garlic
- 2 large mushrooms
- 3 tbsp Greek yogurt or sour cream
- 1 tbsp soy sauce
- Salt, oregano, parsley
- 3 tbsp tomato sauce
- 1 tbsp soy sauce
- 1 tbsp mustard
- 1 tsp honey
- Juice of ½ orange
- 3 cloves garlic, grated
- 150 g arugula
- 2 tomatoes, cubed
- 1 bell pepper
- 1 red onion
- Salt, oregano, olive oil
Marinate Ribs
Mix spices with oil. Remove membrane from ribs, coat well, refrigerate 30 minutes.
Bake Ribs
Layer onion and orange slices in baking dish. Place ribs on top with rosemary. Cover tightly and bake 60 minutes.
Prepare Potatoes
Parboil potato rounds 10–15 minutes. Fry in butter until golden and crisp.
Mushroom Sauce
Sauté onion, garlic, mushrooms. Stir in yogurt, soy, oregano, and mix with potatoes. Finish with parsley.
Orange Glaze
Simmer glaze ingredients until thick. Brush over ribs and bake 15 more minutes uncovered.
Salad & Serve
Toss salad ingredients with olive oil and seasoning. Serve ribs hot with potatoes and fresh salad.
Conclusion
You will know that your cooking has really paid off when the delicious smell of the properly caramelized ribs permeates your home. This dish is more than simply food; it’s an experience that shows how much fun it is to make something really tasty from scratch. You’ll love the soft, fall-off-the-bone texture of the pork as soon as you take a taste. The spices are deep and aromatic, and the orange glaze adds a sweet and sour flavor. It has a lot of different tastes that make your mouth water and your spirit happy. It makes you feel full and happy.
The taste of this recipe is amazing, but that’s not all that makes it beautiful. It’s about how good it feels to serve such a beautiful dish to your family and friends, knowing that you made something unique. The creamy mushroom potatoes add a soothing, earthy touch, while the bright arugula salad adds a refreshing crunch that wonderfully complements the richness of the main dish. Every part is important for making a meal that is both enjoyable and memorable.
We hope this step-by-step instruction gives you the confidence and skills to make this great dish again. This recipe shows that anyone can make truly great meals, whether you’re a seasoned home cook or just starting out. It’s perfect for anyone who want a cozy dinner on a weekday, a special dish for holiday parties, or just a tasty way to spend the weekend at home. We know this dish will become a favorite in your kitchen and provide warmth, flavor, and happiness to your table for years to come. Thank you for choosing it. Happy cooking, and enjoy every tasty bite!
Common FAQs based on Citrus-Glazed Roasted Pork Ribs With Creamy Mushroom Potatoes
What kind of ribs are needed for this dish, and how many?
You need 1.1 lb (500 g) of pork ribs for the recipe. The video illustrates how to get them ready by taking off the membrane.
What are the key things that go into the rib marinade?
There are 2 tablespoons of olive oil, 1 tablespoon of smoked paprika, 1 tablespoon of mixed herbs, 1 teaspoon of dried garlic, 1 teaspoon of salt, a little sugar, and a little hot chili powder in the marinade. Mix these together well to make a tasty rub.
How long should the ribs sit in the marinade, and what should they be?
After fully coating the ribs with the spice mix with a silicone brush, cover them with plastic wrap and put them in the fridge for 30 minutes to marinate.
How do you prepare the potatoes, and what health benefits do they have?
Three big potatoes are cut into rounds and put in a pot with water and a little salt. They are boiled for 10 to 15 minutes, or until they are half-done. The movie shows that potatoes are heavy in potassium, vitamin C, B vitamins, and fiber, which are good for the heart and digestion and give you energy.
Why do you put oranges and onions in the baking dish with the ribs?
You put parchment paper in the baking dish and lay out rings of red onion on it. Then, orange slices are put on top of the onions. The red onion adds color and is full of antioxidants, which help digestion. Oranges make flavors richer by adding freshness, acidity, and smell.
How long and at what temperature do you bake the ribs first?
The marinated ribs are put on top of the orange and onion rings with rosemary, and then they are securely covered with foil and roasted in a preheated oven for 60 minutes.
What kind of mushrooms go into the potato sauce, and what are they like?
For the sauce, two big mushrooms are cut up very small. The chef uses Portobello mushrooms, but says that standard button mushrooms work too. Portobello mushrooms are big and have a substantial, meaty feel. They taste richer and deeper because they are fully grown. They also have a lot of protein, fiber, B vitamins, and potassium.
What are the most important parts of the orange glaze sauce?
To make the orange glaze sauce, mix together 3 tablespoons of tomato sauce, 1 tablespoon of soy sauce, 1 tablespoon of mustard, 1 teaspoon of honey, the juice from half an orange, and 3 cloves of chopped garlic. The ingredients are mixed together and cooked until they are thick.
What do you do to finish the ribs after the first baking?
After an hour of roasting, the ribs come out of the oven, and the foil and rosemary sprigs are peeled off. Using a silicone brush, they are then lavishly covered in the orange glaze sauce and put back in the preheated oven for another 15 minutes.
What are the ingredients in the fresh salad that comes with the ribs and potatoes?
There are 5.3 oz (150 g) of arugula, 2 ripe tomatoes cut into cubes, 1 bell pepper cut into large pieces, and 1 red onion cut into half rings in the salad. After adding salt, oregano, and olive oil, it is combined well.
