Oven-baked ribs with vegetables and orange are the kind of dish I prepare when I want something hearty, but without spending too much time in the kitchen. I first tested the recipe at a family meal, and it has remained in our rotation, especially because you don't need complicated ingredients. If I have everything on hand, the rest goes smoothly.
Quick Info
Total time: about 2 hours (including marinating)
Preparation time: 20 minutes
Cooking time: 45-60 minutes
Servings: 3-4
Difficulty: easy
Recipe type: main course, lunch or dinner
Ingredients
800 g pork ribs
1 carrot
1 bell pepper (I use red or yellow)
1/2 onion
2 garlic cloves
1 orange (for juice)
3 tablespoons oil
1 cup water
salt
pepper
oregano
rosemary
Preparation method
1. Wash the ribs and cut them into suitable pieces. There’s no need for much precision; the important thing is that they fit well in the tray.
2. Peel the carrot and grate it finely.
3. Cut the bell pepper into small cubes. Do the same with the onion.
4. Mince the garlic. You can chop it with a knife or crush it.
5. Squeeze the orange and keep the juice. If it’s a bit sour, that’s fine; it balances the taste.
6. Put all the chopped vegetables in a bowl. Add the orange juice, the 3 tablespoons of oil, and the cup of water. Sprinkle salt, pepper, oregano, and rosemary to taste. Mix everything well.
7. Arrange the rib pieces in a wide tray so that they lie in a single layer.
8. Pour the vegetable, juice, and spice mixture over the meat, covering it as evenly as possible.
9. Cover the tray with aluminum foil and place it in the fridge for an hour. The marinade has time to penetrate the meat, but if you're in a hurry, you can leave it for less.
10. Preheat the oven to 180°C. Remove the tray from the fridge and put it in the preheated oven, foil and all.
11. Let the ribs cook covered for 45 minutes.
12. Remove the foil from the tray and leave the meat in the oven for another 10-15 minutes to brown slightly on the surface. Watch in the last few minutes to prevent it from drying out too much.
13. Serve the ribs hot, with the sauce from the tray and a side dish of your choice.
Why I make the recipe often
It’s a quick recipe without complicated steps. The taste is balanced by the orange and vegetables, and the meat comes out tender without hassle. It goes well with almost any side dish and doesn’t require special preparations.
Tips and variations
Tips
If you have time, let the meat marinate for two hours; the flavor will be more intense.
Use a tray that isn’t too deep so that it browns better at the end.
If the liquid reduces too much, add a little hot water.
Substitutions
You can also use beef or lamb ribs, but the cooking time will be different.
If you don’t have an orange, you can try a bit of lemon juice combined with a pinch of sugar, but the taste won’t be as rounded.
The onion can be red or yellow, depending on what you have on hand.
Variations
If you want to add a splash of color, use different types of bell peppers.
You can also add a pinch of sweet or hot paprika for a different flavor.
A bit of white wine instead of water gives a different final note, but it’s not essential.
Serving ideas
It goes well with baked potatoes or mash, simple pilaf, or even a seasonal salad.
The sauce from the tray can be poured over the side dish; it’s quite light and flavorful.
Frequently asked questions
Do the ribs need to be fried beforehand?
No, there’s no need. They cook directly in the oven, in the vegetable sauce.
Can I skip marinating in the fridge?
Yes, but the flavor will be a bit simpler. An hour in the cold helps with flavoring.
Is the sauce thick enough?
The sauce comes out liquid, not very thick. If you want less juice, leave the tray uncovered a bit longer at the end.
Can I use my favorite spices?
You can change the spices, but oregano and rosemary go well with pork. Cumin or thyme are other options.
How spicy is the recipe?
It’s not spicy at all unless you add hot paprika or chili at the end.
Nutritional values
Estimate for one serving (out of 4): about 400 kcal. Protein: 28-30 g, fat: 28-32 g, carbohydrates: 9-12 g (mostly from vegetables and orange juice). Values are approximate and may vary depending on the type of meat and the amounts of vegetables used.
Storage and reheating
The ribs can be stored in the fridge, covered, for up to 2 days. When reheating, it’s best to use the oven and add a little liquid to the tray so the meat doesn’t dry out. I do not recommend storing for more than 2 days for optimal texture and taste.
Quick Info
Total time: about 2 hours (including marinating)
Preparation time: 20 minutes
Cooking time: 45-60 minutes
Servings: 3-4
Difficulty: easy
Recipe type: main course, lunch or dinner
Ingredients
800 g pork ribs
1 carrot
1 bell pepper (I use red or yellow)
1/2 onion
2 garlic cloves
1 orange (for juice)
3 tablespoons oil
1 cup water
salt
pepper
oregano
rosemary
Preparation method
1. Wash the ribs and cut them into suitable pieces. There’s no need for much precision; the important thing is that they fit well in the tray.
2. Peel the carrot and grate it finely.
3. Cut the bell pepper into small cubes. Do the same with the onion.
4. Mince the garlic. You can chop it with a knife or crush it.
5. Squeeze the orange and keep the juice. If it’s a bit sour, that’s fine; it balances the taste.
6. Put all the chopped vegetables in a bowl. Add the orange juice, the 3 tablespoons of oil, and the cup of water. Sprinkle salt, pepper, oregano, and rosemary to taste. Mix everything well.
7. Arrange the rib pieces in a wide tray so that they lie in a single layer.
8. Pour the vegetable, juice, and spice mixture over the meat, covering it as evenly as possible.
9. Cover the tray with aluminum foil and place it in the fridge for an hour. The marinade has time to penetrate the meat, but if you're in a hurry, you can leave it for less.
10. Preheat the oven to 180°C. Remove the tray from the fridge and put it in the preheated oven, foil and all.
11. Let the ribs cook covered for 45 minutes.
12. Remove the foil from the tray and leave the meat in the oven for another 10-15 minutes to brown slightly on the surface. Watch in the last few minutes to prevent it from drying out too much.
13. Serve the ribs hot, with the sauce from the tray and a side dish of your choice.
Why I make the recipe often
It’s a quick recipe without complicated steps. The taste is balanced by the orange and vegetables, and the meat comes out tender without hassle. It goes well with almost any side dish and doesn’t require special preparations.
Tips and variations
Tips
If you have time, let the meat marinate for two hours; the flavor will be more intense.
Use a tray that isn’t too deep so that it browns better at the end.
If the liquid reduces too much, add a little hot water.
Substitutions
You can also use beef or lamb ribs, but the cooking time will be different.
If you don’t have an orange, you can try a bit of lemon juice combined with a pinch of sugar, but the taste won’t be as rounded.
The onion can be red or yellow, depending on what you have on hand.
Variations
If you want to add a splash of color, use different types of bell peppers.
You can also add a pinch of sweet or hot paprika for a different flavor.
A bit of white wine instead of water gives a different final note, but it’s not essential.
Serving ideas
It goes well with baked potatoes or mash, simple pilaf, or even a seasonal salad.
The sauce from the tray can be poured over the side dish; it’s quite light and flavorful.
Frequently asked questions
Do the ribs need to be fried beforehand?
No, there’s no need. They cook directly in the oven, in the vegetable sauce.
Can I skip marinating in the fridge?
Yes, but the flavor will be a bit simpler. An hour in the cold helps with flavoring.
Is the sauce thick enough?
The sauce comes out liquid, not very thick. If you want less juice, leave the tray uncovered a bit longer at the end.
Can I use my favorite spices?
You can change the spices, but oregano and rosemary go well with pork. Cumin or thyme are other options.
How spicy is the recipe?
It’s not spicy at all unless you add hot paprika or chili at the end.
Nutritional values
Estimate for one serving (out of 4): about 400 kcal. Protein: 28-30 g, fat: 28-32 g, carbohydrates: 9-12 g (mostly from vegetables and orange juice). Values are approximate and may vary depending on the type of meat and the amounts of vegetables used.
Storage and reheating
The ribs can be stored in the fridge, covered, for up to 2 days. When reheating, it’s best to use the oven and add a little liquid to the tray so the meat doesn’t dry out. I do not recommend storing for more than 2 days for optimal texture and taste.