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Summer isn’t the only time to enjoy sticky ribs–these baby backs, showered with citrus zest, also work well in winter. You can customize the size of the zest by using a Microplane for smaller pieces or a 5-hole zester for longer strips.
Makes 4–6 servings
Ingredients
3 1/2 pounds baby back pork ribs, cut between bones into individual ribs (18–20 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
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1st Keep
 Patrice_Sartor
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