Orange and Soy Baby Back Ribs
- 2 racks (1 1/2-2 Lb. Size) Pork Baby Back Ribs
- 2 teaspoons Brown Sugar
- 1 teaspoon Ground Cumin
- 1/4 teaspoons Cayenne Pepper
- 3 teaspoons Grated Orange Zest, Divided
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- 1 Tablespoon Grape Seed Oil
- 5 cloves Garlic, Minced
- 4 Green Onions, Chopped
- 1 cup Freshly Squeezed Orange Juice
- 1/2 cups Low Sodium Soy Sauce
- 1 teaspoon Freshly Grated Ginger
- 1/4 teaspoons Red Pepper Flakes
- 3 Tablespoons Honey
- 1.
- Many ribs have a tough membrane along the back side.
- Loosen the membrane with a butter knife and peel off or ask butcher to remove it.
- Fit the ribs to a roasting pan, cutting in half if needed.
- In a small bowl, mix together the dry rub ingredients: brown sugar, cumin, cayenne pepper, 2 teaspoons orange zest, salt, and pepper.
- Rub evenly onto all sides of the ribs.
- Place the ribs in a roasting pan, cover in plastic wrap, and refrigerate for at least 1 hour.
- 2.
- Preheat the oven to 250 degrees F. In a saucepan, heat the oil over medium-high heat.
- Saute the garlic and onions until softened, about 2 minutes.
- Add in the orange juice, soy sauce, ginger, chili flakes, and remaining 1 teaspoon orange zest.
- Bring to a boil and cook for about 5 minutes.
- Pour into the roasting pan and cover with aluminum foil.
- Cook for about 2 1/2 hours or until the ribs are tender.
- 3.
- When ribs are tender, remove from the oven and turn oven to broil.
- Carefully pour the braising liquid into a saucepan.
- Add in the honey and bring to a boil.
- Cook until sauce is reduced by half, about 7 minutes.
- Brush the ribs with the sauce and place under broiler until sauce is bubbly and ribs are caramelized with crispy edges, about 2-3 minutes.
brown sugar, ground cumin, cayenne pepper, orange zest, kosher salt, black pepper, oil, garlic, green onions, freshly squeezed orange juice, soy sauce, freshly grated ginger, red pepper, honey
Taken from tastykitchen.com/recipes/main-courses/orange-and-soy-baby-back-ribs/ (may not work)