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
Ingredients
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
Directions
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 |
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.
ReplyDeleteThank 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:)
DeleteThank 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!)
DeleteI guess you are right - it is more important to have ribs, the type of orange juice is less important:)
DeletePork + 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!
ReplyDeleteP.S. I love Bon Appetit!!!
Thank you. Bon Appetit is great
DeleteThat glaze sounds delicious! These are seriously perfectly cooked!
ReplyDeleteThank you, and even greater compliment coming from a vegetarian!
Delete