Zesty Orange and Soy Glazed Ribs

The fresh smell of oranges tickles the California air and that can only mean one thing – it’s citrus season! As I walk though the farmer’s market, the stands are overflowing with ripe and juicy oranges. With Super Bowl fast approaching, what could be better during the big game than Orange and Soy Glazed Baby Back Ribs?

Bright and refreshing oranges are paired with asian flavors and spicy heat to elevate these ribs to a new level of deliciousness. Best part – no grill required! These are cooked to fall-off-the-bone perfection with a sticky, caramelized crust completely in the oven. Can’t get much more finger-lickin’ good!

I start with marinating the ribs in a flavorful dry rub. After they are cooked at low heat in the oven until tender, I brush the ribs with the orange and soy basting sauce. I then broil just long enough to get the top brown and edges crispy. These are sure to be a hit on game day or any other day!

Orange & Soy Baby Back Ribs Recipe

Ingredients

• 2 (1 1/2 – 2 pound) racks of pork baby back ribs

For the Dry Rub

• 2 teaspoons brown sugar
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 2 teaspoons grated orange zest
• 1 teaspoon kosher salt
• 1 teaspoon black pepper

For the Sauce

• 1 tablespoon grape seed oil
• 5 garlic cloves, minced
• 4 green onions, chopped
• 1 cup freshly squeezed orange juice
• 1/2 cup low sodium soy sauce
• 1 teaspoon freshly grated ginger
• 1/4 teaspoon red pepper flakes
• 1 teaspoon grated orange zest
• 3 tablespoons honey

Instructions

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. 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°F. In a saucepan, heat the oil over medium-high heat. Sauté the garlic and onions until softened, about 2 minutes. Add in the orange juice, soy sauce, ginger, chili flakes, and 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.

Serves 4