The Pioneer Woman Tasty Kitchen
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Orange and Soy Baby Back Ribs

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

The ultimate game food!

Ingredients

  • 2 racks (1 1/2-2 Lb. Size) Pork Baby Back Ribs
  • 2 teaspoons Brown Sugar
  • 1 teaspoon Ground Cumin
  • ¼ teaspoons Cayenne Pepper
  • 3 teaspoons Grated Orange Zest, Divided
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Black Pepper
  • 1 Tablespoon Grape Seed Oil
  • 5 cloves Garlic, Minced
  • 4  Green Onions, Chopped
  • 1 cup Freshly Squeezed Orange Juice
  • ½ cups Low Sodium Soy Sauce
  • 1 teaspoon Freshly Grated Ginger
  • ¼ teaspoons Red Pepper Flakes
  • 3 Tablespoons Honey

Preparation

1. Many ribs have a tough membrane along the back side. Loosen the membrane with a butter knife and peel off or ask butcher to remove it. Fit the ribs to a roasting pan, cutting in half if needed. In a small bowl, mix together the dry rub ingredients: brown sugar, cumin, cayenne pepper, 2 teaspoons orange zest, salt, and pepper. Rub evenly onto all sides of the ribs. Place the ribs in a roasting pan, cover in plastic wrap, and refrigerate for at least 1 hour.
2. Preheat the oven to 250°F. In a saucepan, heat the oil over medium-high heat. Sauté the garlic and onions until softened, about 2 minutes. Add in the orange juice, soy sauce, ginger, chili flakes, and remaining 1 teaspoon orange zest. Bring to a boil and cook for about 5 minutes. Pour into the roasting pan and cover with aluminum foil. Cook for about 2 1/2 hours or until the ribs are tender.
3. When ribs are tender, remove from the oven and turn oven to broil. Carefully pour the braising liquid into a saucepan. Add in the honey and bring to a boil. Cook until sauce is reduced by half, about 7 minutes. Brush the ribs with the sauce and place under broiler until sauce is bubbly and ribs are caramelized with crispy edges, about 2-3 minutes.

One Comment

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nancypie on 2.7.2012

Thank you, thank you. I can’t have tomatoes, so I’ve been looking for a marinade or sauce with no tomato. I think this sounds just wonderful and yummy.

2 Reviews

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kathipaul on 7.4.2012

Good flavors, but 2 1/2 hour is not nearly long enough to cook the ribs. I’ll try again another time, but cook them 31/2 hours.

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jamielynnathome on 2.29.2012

These are great! A little time consuming, but very delicious in the end. I loved the glaze with the hint of orange (poured it over my veggies too), omitted the green onions, my kids don’t like them, but overall, really, really tasty!

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