A great recipe for glazed ribs, perfect for the summer or winter with citrus. Adapted from Bon Appetit.

• 3 1/2 lbs baby back pork ribs, cut between bones into individual ribs
• 1 cup soy sauce, divided
• 9 garlic cloves, minced, divided
• 5 teaspoons cumin seeds, divided
• 3 teaspoons crushed red pepper flakes, divided
• 3 tablespoons 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 tablespoons 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.
This can be done a day ahead. Reheat by warming ribs in simmering reserved juices.

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; 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. This can also be done ahead, don't reduce fully.

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

Serve alongside a citrus salad!

Read the original recipe at Bon Appetit: http://www.bonappetit.com/recipes/2012/01/orange-and-soy-glazed-...