Is there a better way to ring in the new year than with the most delicious meat I’ve ever cooked? (No, seriously – I think this is the most delicious protein I’ve ever made.)
Well, I guess it could be better if you could see how wonderful it was. Oh wait. You can!
Thanks to the most wonderful parents in the world, who have graciously listened to me talk about how all my food pictures look gross, I am now the
proud happy ecstatic owner of an incredible camera. And you are now the mildly amused reader of a blog with better quality photos.
Anyways, back to the pork: it is to die for. It’s even mind-blowingly delectable when it’s reheated. I would be happy if I ordered these in a restaurant.
Note to people who come over to my house for dinner: if you think you want me to make these for you, first think about the fact that they must be eaten with your hands to ensure you can nibble off all the delicious meat. And once you’ve decided that you’re fine looking like a slob at my table, call me and invite yourself over.
So, happy new year every one. Here’s to more delicious food and more high res photos. (Now, stop sitting in front of your browser – go make these.)
Orange and Soy-Glazed Ribs from B.A., obviously
3 1/2 pounds baby back pork ribs, cut between bones into individual ribs (18–20 ribs)
1 cup soy sauce, divided (I used half soy sauce and half ponzu)
9 garlic cloves, minced, divided
5 tsp cumin seeds, divided
3 tsp crushed red pepper flakes, divided
3 Tbs 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 Tbs honey
Zest from 1 lemon and 1 lime
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.
Meanwhile, heat oil in a small saucepan over medium heat; add remaining 3 tsp. cumin seeds and 2 tsp. red pepper flakes. Toast lightly until fragrant, about 30 seconds. [Note: don’t toast longer than this or you basically create pepper air, which is like hot pepper spray. It makes you cough forever.] 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.