Orange Soy Baby Back Ribs Recipes

ORANGE AND SOY-GLAZED BABY BACK RIBS

Orange and Soy-Glazed Baby Back Ribs image

Provided by Bon Appétit Test Kitchen

Categories Pork Soy Broil Dinner Orange Meat Pork Rib Family Reunion Potluck Soy Sauce Boil Bon Appétit Dairy Free Peanut Free Tree Nut Free

Yield Makes 4 to 6 servings

Number Of Ingredients 10

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

Steps:

Place ribs, 1/2 cup soy sauce, 3 minced garlic cloves, 2 teaspoons cumin seeds, and 1 teaspoon 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 teaspoons cumin seeds and 2 teaspoons red pepper flakes. Toast lightly until fragrant, about 30 seconds; add remaining 6 minced garlic cloves and white and pale-green scallions. Sauté 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.

ORANGE SOY BABY BACK RIBS

Orange Soy Baby Back Ribs image

Categories Citrus Pork Soy Appetizer Bake Marinate Super Bowl Quick & Easy Orange Pork Rib Tailgating Gourmet Dairy Free Peanut Free Tree Nut Free

Yield Makes 4 to 6 hors d'oeuvre servings

Number Of Ingredients 7

Ingredients

2 racks baby back pork ribs (2 to 3 lb total), cut into individual ribs
1/4 cup fresh orange juice
1/4 cup soy sauce
1/4 cup packed dark brown sugar
1 teaspoon ground cumin
Special Equipment
a 13- by 9-inch glass baking dish

Steps:

Put ribs in a large sealable plastic bag. Stir together orange juice, soy sauce, brown sugar, and cumin in a bowl until sugar is dissolved, then pour marinade over ribs in bag and seal bag, pressing out excess air. Marinate ribs, chilled, turning bag over after 30 minutes, 1 hour total.
Put oven rack in middle position and preheat oven to 375°F.
Transfer ribs and marinade to baking dish and arrange ribs in 1 layer, not touching. Roast ribs 30 minutes, then turn over ribs with tongs and continue roasting until they are tender and well browned and marinade is thick and syrupy, about 30 minutes more.

ORANGE BBQ BABY BACK RIBS

Orange BBQ Baby Back Ribs image

I do not care for long complicated recipes in summertime, I'd rather be out by the pool with my family. Thats when I came up with this easy, citrus twist on BBQ. The orange adds a subtle, but deliciously fresh flavor to any BBQ. I like to use the Orange BBQ sauce when I make chicken fondu as well, its perfect.

Provided by Taste of Home

Categories Dinner

Time 2h30m

Yield 4 servings.

Number Of Ingredients 4

Ingredients

4 pounds pork baby back ribs
1 bottle (18 ounces) honey barbecue sauce
1 cup orange juice
2 tablespoons grated orange zest

Steps:

Place ribs bone side down on a rack in a shallow roasting pan. Cover and bake at 325° for 2 to 2-1/2 hours or until tender; drain., In a small bowl, combine the barbecue sauce, orange juice and zest; set aside 1 cup for serving. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Place ribs over direct heat; baste with some of the sauce. Grill, covered, over medium heat for 15-20 minutes or until browned, turning and basting occasionally. Serve with reserved sauce.

Nutrition Facts : Calories 1011 calories, Fat 61g fat (23g saturated fat), Cholesterol 245mg cholesterol, Sodium 1415mg sodium, Carbohydrate 53g carbohydrate (44g sugars, Fiber 0 fiber), Protein 51g protein.

ORANGE-SOY-BRAISED PORK RIBS

Orange-Soy-Braised Pork Ribs image

An Asian-inspired orange-flavored relatively simple pork rib recipe using easy-to find, simple ingredients. Servings are based on a recommended 4-oz. meat serving. Most will find these ribs too delicious to hold themselves to this quantity.

Provided by Matthew W.

Categories Pork

Time 3h30m

Yield 16 serving(s)

Number Of Ingredients 7

Ingredients

4 lbs pork ribs, country-style
1 1/2 cups orange juice
1/2 cup low sodium soy sauce
2 tablespoons sugar
2 tablespoons fresh ginger, peeled & finely chopped
1 tablespoon garlic, minced (3 cloves)
1/2 teaspoon black pepper, coarsely ground

Steps:

Put oven rack in middle position and preheat oven to 325°F.
Bring orange juice, soy sauce, sugar, ginger, garlic, and pepper to a boil in roasting pan over moderately high heat, stirring until sugar is dissolved.
Add ribs in 1 layer using tongs, turning to coat, and cover pan tightly with foil.
Braise ribs in oven until very tender, about 2 hours.
Reduce oven temperature to 200°F.
Transfer ribs to a baking dish, arranging them in a single layer, and keep warm in oven.
Skim fat from cooking liquid if desired, then make glaze by boiling liquid, uncovered, stirring occasionally, until syrupy and reduced to about 3/4 cup, about 15 minutes.
Brush glaze generously on ribs.
Serve!

Nutrition Facts : Calories 394.1, Fat 28.8, SaturatedFat 10.4, Cholesterol 104.3, Sodium 325, Carbohydrate 5, Fiber 0.1, Sugar 3.7, Protein 27.1

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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.
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