I have a backlog of Bon Appetits and Food & Wines stacking up in the foyer where we drop our mail. We’re talking months and months of unread magazines. I’ve also been between knitting projects and books, so the last few commutes I’ve grabbed a magazine or two and read them on the way in. Jason ends up peeking, too, and in whispered tones we start excitedly meal planning. The Orange- and Soy-Glazed Baby Back Ribs from the January 2012 issue of BA were the first to catch our eye, and I made them this past Sunday.
There’s not too much to report other than that they are AMAZING. Make them now. I followed the recipe exactly, and I think cumin seeds are crucial; you can’t substitute ground cumin and get the same effect. (They don’t taste strongly of cumin, and in the eating they pop in your mouth and add a burst of flavor.) What else, what else . . . Not much. Follow the recipe and you’ll be happy! I’m proud of us because, I must confess, it’s the first time I’ve used the broiler part of my oven. It’s tricky to get the pan in and out of the lower tray, so I’d always been pretty much terrified of it, but Jason was brave for both of us. It made all the difference, too. Brace yourself for so much more broiled goodness from me in the future: frittatas! bruschetta! creme brulee!
3 lbs baby back pork ribs, cut into individual ribs
1 cup soy sauce, divided
3 garlic cloves, smashed
5 teaspoons cumin seeds, divided
3 teaspoons crushed red pepper flakes, divided (I used chipotle pepper flakes)
3 tablespoons canola oil
6 garlic cloves, minced (microplaned)
1 bunch scallions, white and green parts finely chopped, dark green sliced (the magazine photo shows it in long skinny strips but I did not have the patience for that)
1 1/2 cups fresh squeezed OJ (I did not juice oranges myself; I bought fresh-squeezed OJ)
orange, lemon, lime zest (I only had orange and lemon)
Combine the ribs, 1/2 cup of the soy, 3 smashed garlic cloves, 2 teaspoons cumin seeds, and 1 teaspoon red pepper flakes in a large pot. Add water to cover, bring to a boil, then reduce to a simmer and simmer, with the lid slightly askew, for 2 hours.
About 20 minutes before that two hours is up, heat the oil in a saucepan and add the remaining 3 teaspoons cumin seeds and 2 teaspoons red pepper flakes and let sizzle for about 30 seconds before adding the minced garlic and finely chopped scallions, remaining 1/2 cup soy sauce, and orange juice. Bring to a boil and boil rapidly for 20 minutes or until reduced and thickened.
Drain the ribs from the pot and place on a foil-lined rimmed baking sheet. Let sit 10 minutes. Preheat the broiler, then spoon the glaze over the ribs. Broil for 2-3 minutes, then turn, spoon on more sauce, and broil the second side for 3 minutes. Serve garnished with the green parts of the scallion and the zests.