The tangy sauce in this recipe goes really well with baked short ribs. The original recipe calls for the ribs to be deep fried. For a healthier version, I decided to bake the short ribs instead and use only olive oil.
Wash & season 1kg short ribs with light soya sauce, dark soya sauce, worchester sauce, cooking wine, some sugar, pepper & cornstarch. Cover & leave to season in the fridge overnight.
Arranged the short ribs on a greased baking pan.
Preheat oven at 180C and bake for 45-60mins or until nicely brown & done. Alternatively, you may deep fry the ribs until done.
The nicely baked short ribs (can be eaten on its own without the sauce).
For the sauce, prepare:
350 freshly squeezed orange juice mixed with juice & rind from 1/2 lemon and 2 tablespoons of orange marmalade,
Flesh of 1 large orange,
1 large onion, sliced thinly ,
1 tablespoon cornflour, dissolved in some water,
salt & pepper to taste
Heat some olive oil in pan and fry the sliced onions until fragrant.
Next, pour in the orange/lemon sauce and bring to a boil.
Add in the fresh cut orange segments.
Thicken the sauce with cornflour mixture and add salt & pepper to taste.
Add in the baked short ribs and let them simmer in the sauce for 10 mins or longer if more tender ribs is preferred.
Baked Short Ribs in Citrus Sauce served garnished with a sprig of cilantro.