Saturday, February 11, 2012

Orange and Soy-Glazed Ribs

Here is a fabulous recipe that Olivia tried and she raved about how good it was!  The orange and honey flavors complement the red pepper and scallions beautifully.  The meat itself came from one of our very favorite places--Mattern's Meats & Corner Deli, 201 S. Main Street in Goshen, IN.  If you are looking for a family-run butcher shop owned by nice people who know what they are doing, this is your place!  Their meat is superb and they are helpful people too!  In addition to fabulous ribs, they have a great selection of all kinds of meats, including deli meats that make great paninis. Try this recipe.  You won't be sorry.


Orange and Soy-Glazed Ribs

  • Ingredients:

  • 3 1/2 pounds pork ribs, cut between bones into individual 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

  • Preparation:

    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. Saut√© 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.
  • 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.

Recipe from:  "Bon Appetit" Magazine (January 2012)

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