Orange and Soy-Glazed Baby Back Ribs

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

Rispetta le linee guida editorialiEst. 2 min tempo di lettura

Scarica
Scarica
Il PDF dell'articolo è stato scaricato
Condividi
Condividi
Link dell'articolo copiato negli appunti
Language
Language
Discussione
Versione audio
Aggiungi alle fonti preferite su Google

These orange and soy-glazed baby back ribs offer a sophisticated twist on a classic comfort food favourite. By simmering the pork until tender before finishing under the grill, you ensure succulent meat that falls away from the bone with ease. The aromatic marinade of cumin and chilli flakes provides a gentle heat that beautifully balances the bright, citrusy notes of fresh orange and lemon, creating a deeply savoury finish that is guaranteed to impress.

As a high-protein option, this dish is both satisfying and incredibly versatile, making it an excellent choice for a hearty weekend lunch or a crowd-pleasing dinner party main. Serve the ribs piled high on a platter with a fresh slaw or steamed greens to complement the rich, sticky glaze. The addition of fresh lime and lemon zest right at the end provides a final burst of fragrance that elevates the entire dish.

Ingredients for Orange and Soy-Glazed Baby Back Ribs

1.6kg baby back pork ribs, cut between bones into individual ribs (18-20 ribs)
240ml soy sauce, divided
9 garlic cloves, minced, divided
5 teaspoons cumin seeds, divided
3 teaspoons crushed red pepper flakes, divided
3 cucchiai di olio vegetale
6 spring onions (white and light-green parts separated from dark-green parts), finely chopped
350ml fresh orange juice plus zest from 1 orange
45ml miele
Zest from 1 lemon and 1 lime

How to make Orange and Soy-Glazed Baby Back Ribs

Place ribs, 120ml 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 spring onions. Sauté until just soft, about 2 minutes. Add remaining 120ml soy sauce, orange juice, and honey. Bring to a boil and cook until sauce is thick, 12-15 minutes.

Preheat grill. Line a rimmed baking sheet with foil. Place ribs on prepared sheet; brush with sauce. Grill until sauce bubbles, 2-3 minutes. Turn, brush with additional sauce, and grill until ribs are heated through and sauce is bubbling, 2-3 minutes longer. Transfer to a platter. Drizzle with remaining sauce. Sprinkle dark-green spring onions and citrus zest over.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.