Serves 4 – 6
Citrus is easy to find all year so these ribs are not just for the summer. They freeze well.
3-1/2 pounds ribs, cut between bones into individual ribs (18–20 ribs)
1 cup soy sauce, divided
9 garlic cloves, minced, divided
2 teaspoons cumin, divided
2 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
Zest from 1 lime
Place ribs, 1/2 cup soy sauce, 3 minced garlic cloves, 1 tsp. cumin, 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.
Meanwhile, heat oil in a small saucepan over medium heat; add remaining teaspoon cumin and remaining teaspoon 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.
Preheat broiler. Line a rimmed baking sheet with foil. Place ribs on prepared sheet; brush with sauce. Broil until sauce bubbles, 2–3 minutes. Turn, brush with additional sauce, and broil until ribs are heated through and sauce is bubbling, 2–3 minutes longer. Transfer to a platter. Drizzle with remaining sauce. Sprinkle dark-green scallions and citrus zest over.