Recipe for Orange Molasses Glaze
This is really good, if you save the ribs from venison. They are baked in the oven at a high temperature for a few minutes and then lowered to bake at a lessened degree to ensure no burning and moister meat.
| 1 Tbls. olive oil | 1 1/4 cups finely minced onion |
| 3 Tbls. finely minced garlic | 1 Tbls. fresh cracked black pepper |
| 1/2 cup balsamic vinegar | 1 1/4 cups fresh orange juice |
| 1 Tbls. orange zest | 1/3 cup molasses |
|
1 Tbls. coriander seed (toasted and crushed) |
1/4 cup yellow mustard seeds |
Heat oil in a saucepan and sauté onions and garlic till they are translucent. Do not burn the garlic. It will impart a bitter taste. Add the pepper, vinegar, orange juice, zest, molasses, coriander and mustard seeds and bring to a boil. Reduce heat and simmer for at least 10 minutes or until the glaze is thickened. Paint this glaze onto the ribs or (a roast if you would like) and let it set for at least 2 hours at room temperature, Or even better let it set in the refrigerator overnight. Make sure you let it come back to room temperature before roasting.
When putting into the oven, bake at 425 degrees for 15 minutes and then reduce the temp to 325 degrees and cook until the internal temperature reaches 130 degrees F. This is so good, I don't see why you couldn't do this outside on the barbecue, just do it slowly with a water pan below and use some good wood chips for smoky flavor.