Orange and Soy-Glazed Baby Back Ribs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Summer isn't the only time to enjoy sticky ribs these baby backs, showered with citrus zest, also work well in winter. You can customize the size of the zest by using a Microplane for smaller pieces or a 5-hole zester for longer strips. Ingredients:
3 1/2 pounds baby back pork ribs, cut between bones into individual ribs (18-20 ribs) |
1 cup soy sauce, divided |
9 garlic cloves, minced, divided |
5 teaspoons cumin seeds, divided |
3 teaspoons crushed red pepper flakes, divided |
3 tablespoons vegetable oil |
6 scallions (white and light-green parts separated from dark-green parts), finely chopped |
1 1/2 cups fresh orange juice plus zest from 1 orange |
3 tablespoons honey |
zest from 1 lemon and 1 lime |
Directions:
1. Place ribs, 1/2 cup soy sauce, 3 minced garlic cloves, 2 teaspoons cumin seeds, and 1 teaspoon red pepper flakes in a large pot; add water to cover completely. Bring to a boil and immediately reduce to a simmer. Cover with lid ajar; cook until ribs are tender, about 2 hours. Drain ribs; set aside for 10 minutes.
2. Meanwhile, heat oil in a small saucepan over medium heat; add remaining 3 teaspoons cumin seeds and 2 teaspoons red pepper flakes. Toast lightly until fragrant, about 30 seconds; add remaining 6 minced garlic cloves and white and pale-green scallions. Sauté until just soft, about 2 minutes. Add remaining 1/2 cup soy sauce, orange juice, and honey. Bring to a boil and cook until sauce is thick, 1215 minutes.
3. Preheat broiler. Line a rimmed baking sheet with foil. Place ribs on prepared sheet; brush with sauce. Broil until sauce bubbles, 2-3 minutes. Turn, brush with additional sauce, and broil until ribs are heated through and sauce is bubbling, 2-3 minutes longer. Transfer to a platter. Drizzle with remaining sauce. Sprinkle dark-green scallions and citrus zest over.
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