Ingredients: |
Ingredients: 3 1/2 lb. baby back ribs, cut between the bones into individual ribs
1 c. soy sauce, divided
9 garlic cloves, minced, divided
5 tsp. cumin seeds, divided
3 tsp. crushed red pepper flakes, divided
3 tbsp. vegetable oil
6 scallions (white and green parts separated from dark green parts), chopped
1 1/2 c. fresh orange juice plus zest from 1 orange
3 tbsp. honey
zest from 1 lemon and 1 lime
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Directions: |
Directions:Place ribs, 1/2 c. soy sauce, 3 minced garlic cloves, 2 tsp. cumin seeds, and 1 tsp. 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. Meanwhile, heat oil in a small saucepan over medium heat; add remaining 3 tsp. cumin seeds and 2 tsp. red pepper flakes. Toast lightly until fragrant, about 30 seconds; add remaining 6 minced garlic cloves and white and pale green scallions. Saute until just soft, about 2 minutes. Add remaining 1/2 c. soy sauce, orange juice, and honey. Bring to a boil and cook until sauce is thick, 12-15 minutes ( I add 1 tsp. cornstarch with 1 tsp. water to help thicken). Preheat broiler. Line a rimmed backing 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. |
This recipe for Orange and Soy-Glazed Baby Back Ribs is from