Orange and Soy Glazed Ribs

This recipe came from my very first issue of Bon Appetit (Jan2012 issue). Its a unique spin on ribs. I love soy sauce but I do not get to eat it very much since Don is a picky eater. The one thing I will suggest about cooking this recipe is to make sure you buy good quality ribs OR else you will be spitting out pieces of fat throughout your meal. . . NOT APPETIZING.

Orange and Soy Glazed Ribs

( Photo Courtesy of Bon Appetit )


  • 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


  • Place ribs, 1/2 cup 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. 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, 12–15 minutes. I did this when I had about 20-30 minutes left for the ribs to finish boiling.
  • 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.









I know my pictures don’t quiet look like the magazine photos, however the ribs were yummy. As you can see I made a side of white rice. I boiled the rice in beef broth ( just to get rid of it so it didnt spoil) and added a slight hint of soy sauce. I ll be honest, I think my beef broth was already spoiled OR the combination of beef broth and soy sauce just did not go together.. Plain ole white rice would have tasted better than that stale stuff… Ick….

Happy Monday People. Enjoy your week !


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