A new addition to our family’s favorite is pan-fried pork rib with orange and honey flavored marinade.

The orange-based ingredient used is the preserved mandarin orange rind found in supermarket or Asian grocery shops at snack section. When we were little girls, we loved to sneak into classes one of these and just put a small piece into our mouth. The tanginess helped keeping us alert during most boring classes like Algebra. Mind you, we were not allowed to eat or snack in classrooms. Naturally the orange rind was the easiest item to eat with the lowest risk of getting caught. Haha. So there we are, little girls who were sleepy with a piece of orange rind in our mouth trying to soak in those lessons which was like some alien language scribbled on blackboard with white chalk. It was the 80s.

The recipe is from one of our aunties and my mother was so pleased to try it out on us. The ribs turned out to be sweet and sticky. Definitely finger-licking good.

All ingredients are mixed well together and left refrigerated for minimum of 6 hours, so the flavors are all soaked up by the ribs. Other types of meat can be used, such as chicken wings, baby back ribs. This is my new favorite marinade sauce. Great for quick fix – prepare it in the afternoon, by dinner you would have a savory dish ready to be popped into oven or easy pan-fried.



500 gr pork rib, cut into medium sizes or bite sizes
1/2 tablespoon soy sauce
50 gr preserved mandarin orange rind
2 tablespoons honey
2 tablespoon tapioca starch


In a grinder, grind the rind finely. Alternatively, you can chop it finely
In a mixing bowl, mix all ingredients for marinade together. Generously coat the ribs with the mixture. Cover and refrigerate for 6 hours or longer
Heat cooking oil in non stick pan. Pan fry the ribs in batches for 5 to 10 minutes each side over medium heat, depending on the thickness of the rib. Make sure it does not burn too much and turn often as the sugar will caramelize and cause it to burn
Remove from heat and serve warm



Preparation shots

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5 Responses to “Ribs with Honey and Orange Rub”

  1. 1

    Tuty — May 15, 2009 @ 12:21 am

    Those ribs look awfully delicious and the recipe looks quite simple. This will definitely be in my must try list. I wonder if the preserved mandarin orange rind you use is just salty or sweet and salty. The dried tangerine peels here are not seasoned (I think….).

  2. 2

    Jun — May 15, 2009 @ 4:33 am

    The orange rind is sweet and salty. Very orangey – it turns out. It would be fabulous to be tried on chicken wings, I think. Please do let me know how it turns out.

  3. 3

    noobcook — May 19, 2009 @ 2:21 am

    oh my, it looks so tasty and moist. I like that the marinade do not call for so many ingredients and is relatively easy. I can just imagine the wonderful taste.

    noobcook’s last blog post..Chinese Black Bean Soup ???

  4. 4

    Angela — October 25, 2009 @ 7:09 am

    never know that orange rind can be used for marinate.
    Should try it some day..

  5. 5

    Mel — August 8, 2012 @ 1:02 am

    Im a newbie at cooking. I tried This. But the meat not tender enough and lack of taste. Advice please, what I may be lacking?

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