Introduction
This delightful recipe, “Orange and Soy-Glazed Baby Back Ribs,” combines the rich flavors of soy sauce with a zesty orange glaze to create an irresistible dish that’s perfect for any festive occasion or family dinner. The balance between savory and sweet ensures every bite is bursting with complex taste profiles, making it a favorite among rib lovers everywhere.
Tips for this recipe
– Ensure the meat thermometer is accurate to guarantee perfectly cooked ribs. Baby back ribs are best when they reach an internal temperature of about 195-203°F (90-96°C).
– Allow the glaze and marinade to penetrate the meat for at least 30 minutes before cooking; this will enhance flavor absorption. Remember, patience pays off in taste!
– Letting the ribs rest after cooking allows the juices to redistribute throughout the meat, making it more succulent and easier to slice.
marketable size of your dish without compromising on quality or flavor.
Why you will love this recipe
The unique combination of soy sauce and orange creates a harmonious blend that elevates the natural taste of baby back ribs to new heights. Enjoy a symphony of tanginess from citrus, umami from soy, and rich meaty notes – all in one mouthwatering dish. Plus, this recipe is adaptable; feel free to tweak it with your preferred spices or even add other ingredients like star anise for extra flair!
Ingredients
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
Advised equipment
– Chef’s Knife
– Cutting Board
– Meat Tenderizer Mallet
– Meat Thermometer
– Baking Sheet
– Non-stick Baking Pan
– Mixing Bowl
– Aluminum Foil Packet
History of the recipe
The artful blend of orange and soy sauce in a baby back rib dish is an innovation born from the desire to create unique flavor combinations. While traditional East Asian cuisines like Korean or Japanese incorporate soy into their cooking, the use of this ingredient with citrus-based glazes isn’t as common. However, by infusing this technique with barbecue culture and American comfort food preferences, “Orange and Soy-Glazed Baby Back Ribs” emerged as a delightful fusion that celebrates diverse culinary traditions while paying homage to the flavors of both regions.
Fun facts about this recipe
Did you know? The term ‘baby back ribs’ comes from pigs weighing less than 200 pounds, which were traditionally considered baby-size. Despite the name, these ribs are cut from a specific region of the pig and can range in size, making them ideal for experimenting with various cooking methods and flavors – like our Orange and Soy Glaze! This dish not only represents culinary innovation but also brings people together to celebrate food’s ability to bridge cultural divides. Bon appétit!
