Orange and Soy Baby Back Ribs

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 Instructions

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.