Orange and Soy Glazed Baby Back Ribs

These game day ribs are cooked to fall-off-the-bone perfection with a sticky, caramelized crust. Can’t get much more finger-lickin’ good!


  • 2 (1 1/2-2 pound) racks pork baby back ribs
  • 2 tsps brown sugar
  • 1 tsp ground cumin
  • ¼ tsp cayenne pepper
  • 3 tsps grated orange zest
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tbl grape seed oil
  • 5 garlic cloves, minced
  • 4 green onions, chopped
  • 1 cup freshly squeezed orange juice
  • ½ cup low sodium soy sauce
  • 1 tsp freshly grated ginger
  • ¼ tsp red pepper flakes
  • 3 tbls honey


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 grated 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, red pepper flakes, and 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.

Serves 4

Emily Jacobs is a Santa Barbara City College culinary school graduate and food blogger. See for more.

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