Ingredients for Orange and Soy-Glazed Baby Back Ribs

• 1.6kg baby back pork ribs, cut between bones into individual ribs (18-20 ribs)

• 240ml 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 spring onions (white and light-green parts separated from dark-green parts), finely chopped

• 350ml fresh orange juice plus zest from 1 orange

• 45ml honey

• Zest from 1 lemon and 1 lime

Place ribs, 120ml soy sauce, 3 minced garlic cloves, 2 teaspoons cumin seeds, and 1 teaspoon 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.

Meanwhile, heat oil in a small saucepan over medium heat; add remaining 3 teaspoons cumin seeds and 2 teaspoons red pepper flakes. Toast lightly until fragrant, about 30 seconds; add remaining 6 minced garlic cloves and white and pale-green spring onions. Sauté until just soft, about 2 minutes. Add remaining 120ml soy sauce, orange juice, and honey. Bring to a boil and cook until sauce is thick, 12-15 minutes.

Preheat grill. Line a rimmed baking sheet with foil. Place ribs on prepared sheet; brush with sauce. Grill until sauce bubbles, 2-3 minutes. Turn, brush with additional sauce, and grill until ribs are heated through and sauce is bubbling, 2-3 minutes longer. Transfer to a platter. Drizzle with remaining sauce. Sprinkle dark-green spring onions and citrus zest over.

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