MEAT RECIPE

Natalie’s Juice Sticky Christmas Pork Ribs

In celebration of the holidays, we had the incredible opportunity to cook alongside Hannah from Ballerina Farm and create an amazing Christmas feast. This recipe we created was inspired by Natalie’s signature orange juice, blending its fresh, zesty citrus notes with the warm, comforting spices of Christmas. We took it a step further by smoking the ribs over an open fire, allowing the flavors to develop into a truly unforgettable dish. Hannah herself said they were the best ribs she’s ever eaten — a holiday treat to remember!

Ingredients

2 racks of Ballerina Farm pork belly ribs, trimmed

4 cups Natalie’s orange juice

3 tablespoons Chinese five-spice

1 tablespoon ground cinnamon

4 cinnamon sticks

3 bay leaves

1 cup fresh cranberries

4 tablespoons runny honey

4 tablespoons rice wine vinegar

Ballerina Farm French sea salt

Equipment:

Fire pit, Dutch oven, meat hooks

- Serves 4 -

HOW TO MAKE IT

  1. Prepare the fire: Light your fire and let it burn down for 2 hours before cooking.

  2. Marinate the ribs: In a bowl, mix all the marinade ingredients well. Add the pork ribs and let them marinate overnight.

  3. Cook over the fire: Place the marinade in a Dutch oven near the fire to keep warm and allow it to reduce. Hang the ribs on hooks over the fire, cooking them using radiant heat. Every 20 minutes, dip the ribs into the marinade and hang them back up.

  4. Check the temperature: Cook the ribs until they reach an internal temperature of 195°F.

  5. Once done, let them rest before serving. Finish with French sea salt and a drizzle of the reduced marinade.

    If cooking in the oven: Preheat the oven to 220°F. Place the ribs in a tray and cook for 2.5–3 hours, basting with the marinade every 20 minutes. Once the ribs reach 180°F, pour the marinade over the ribs, cover with foil, and continue cooking until they reach 195°F. Let the ribs rest before serving.

In partnership with Natalie’s Juice & Ballerina Farm