Orange and Soy-Glazed Baby Back Ribs

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

Cumple con las directrices editorialesEst. 2 min tiempo de lectura

Descargar
Descargar
El PDF del artículo ha sido descargado
Compartir
Compartir
Enlace del artículo copiado al portapapeles
Language
Language
Discusión
Versión en audio
Agregar a fuentes preferidas en 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 cucharadas de aceite vegetal
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 de miel
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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.