Friday, July 30, 2010
- Orange Soy Baby Back Ribs
- 2 racks baby back pork ribs (2 to 3 lb total), cut into individual ribs
- 1/4 cup fresh orange juice
- 1/4 cup soy sauce
- 1/4 cup packed dark brown sugar
- 1 teaspoon ground cumin
- Special equipment: a 13- by 9-inch glass baking dish
Put ribs in a large sealable plastic bag. Stir together orange juice, soy sauce, brown sugar, and cumin in a bowl until sugar is dissolved, then pour marinade over ribs in bag and seal bag, pressing out excess air. Marinate ribs, chilled, turning bag over after 30 minutes, 1 hour total.
Put oven rack in middle position and preheat oven to 375°F.
Transfer ribs and marinade to baking dish and arrange ribs in 1 layer, not touching. Roast ribs 30 minutes, then turn over ribs with tongs and continue roasting until they are tender and well browned and marinade is thick and syrupy, about 30 minutes more.
Wednesday, July 28, 2010
Monday, July 26, 2010
Sunday, July 18, 2010
Friday, July 16, 2010
Tuesday, July 13, 2010
Monday, July 12, 2010
Thursday, July 8, 2010
Whisk yolks and 1/4 cup sugar in medium bowl. Return cream mixture to boil. Strain hot cream mixture; gradually whisk into yolk mixture. Return custard to same saucepan. Stir over medium-low heat until custard is thick enough to leave path on spoon when finger is drawn across and thermometer registers 180°F, 3 to 4 minutes (do not boil). Immediately transfer custard to medium bowl. Chill until cold, at least 2 hours.
Process custard in ice cream maker according to manufacturer's instructions. Transfer to bowl. Cover; freeze up to 3 days.