Sunday, January 20, 2013

Orange and Soy Glazed Baby Back Pork Ribs Recipe

Orange and Soy Glazed Ribs

This is a simple recipe that takes time, but your patience is rewarded with sweet salty glazed fall of the bone ribs. 

I simplified the original recipe that came from The Bon Appétit Test Kitchen. I am certainly not claiming to improve the recipe in my own test kitchen, just taking short cuts and simplifying it. The original recipe suggests cooking the ribs in part of the glazing liquid and draining the liquid. The remaining glazing liquid is reduced and used for glazing. I used all the glazing liquid to cook the ribs and reduced it. The result was still marvelous. 

By cooking ribs in the glazing liquid and reducing the same liquid, you keep all the meat juices. On the other hand if you throw away the liquid in which you cook the ribs and reduce just the glazing liquid you get a cleaner flavor, free from the meat juices. I don't know which is better or worse but I was quite happy to reduce the effort required. I hope I haven't confused you.

Recipe adopted from The Bon Appétit Test Kitchen

3½ pounds pork ribs
1½ cups fresh orange juice plus zest from 1 orange
1 cup soy sauce
3 tablespoons honey
9 garlic cloves, minced
5 teaspoons cumin seeds
3 teaspoons crushed red pepper flakes

1.      Place all the ingredients in a large pot and add enough water to completely cover the ribs. 
2.      Bring to a boil, reduce heat and simmer until ribs are tender, about 1½-2 hours. Leave the lid slightly open
3.      Remove the ribs. Boil the glazing liquid until it is thick
4.      Heat a broiler. Place ribs on a baking sheet, brush with thickened glaze and place under the broiler until the glaze starts to dry out. Brush more sauce and keep repeating until the sauce is used up

Orange and Soy Glazed Ribs


  1. It looks incredibly good and so tempting! I love pork ribs but have never had them with orange glaze. I wonder if the orange taste or aroma are strong? I hope they are! The best way to learn is to prepare it one day. Thanks for a wonderful idea.

    1. Thank you. The orange flavour and aroma was not strong, very very subtle. I didn't use freshly squeezed orange juice, and I didn't add orange zest - which is probably why:)

    2. Thank you for the answer. (Now I have a dilemma: fresh orange + zest or not... I wouldn't mind actually strong orange flavours... Ok, first I have to buy the ribs!)

    3. I guess you are right - it is more important to have ribs, the type of orange juice is less important:)

  2. Pork + OJ + soy sauce + cumin = delisiousness! The sweetness of OJ really complements the natural sweetness of pork. Craving a big chunk of this gorgeous meat now!
    P.S. I love Bon Appetit!!!

  3. That glaze sounds delicious! These are seriously perfectly cooked!

    1. Thank you, and even greater compliment coming from a vegetarian!


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