The unofficial start of summer has always amused me. Somewhere around Memorial Day weekend, every American north of Baltimore and south of the Canadian border collectively decides that weather is now a minor inconvenience. Out come the shorts, the sandals, and the determined grill masters standing heroically beside their Webers while evening temperatures still hover in the low 50s. I admire their commitment almost as much as their spouses probably admire the rare moment someone else is handling dinner.
I have always preferred to wait for actual warmth before pretending summer has arrived. But that never stopped me from craving the food of the season. Which is exactly why I still return to these Orange and Soy-Glazed St. Louis Pork Ribs, paired with a crisp coleslaw sharpened by green apple and Greek yogurt. They feel like a backyard cookout, even when they are made entirely indoors.
What first drew me to this recipe years ago was its refusal to worship the grill.
I originally spotted a version in Bon Appétit, where baby back ribs were the cut of choice. Fine ribs, certainly. But if I am serving ribs as a serious main course, I have always preferred St. Louis-cut ribs. They are trimmed from spare ribs, meatier, flatter, and far easier to serve than many supermarket packages loaded with awkward scraps, cartilage, and bits no one at the table is particularly eager to negotiate. That extra meat matters.
Why I’ll Take St. Louis-Cut Ribs Every Time
St. Louis-cut ribs hold up beautifully during long cooking and reward patience with tenderness that nearly slips from the bone. For years, I boiled ribs briefly before cooking them further, partly to reduce fat and partly to begin tenderizing them. This version took a different route—and a better one. Instead of boiling, the ribs simmer slowly in a seasoned soy broth scented with garlic, cumin, and red pepper flakes for nearly the full cooking time. Over more than two hours, they become deeply savory, almost lacquered with flavor before the glaze even arrives. Then comes the finish.
The Orange-Soy Broth That Changes Everything
Fresh orange juice and honey are added to the broth, which cooks down into a sticky glaze before the ribs head under the broiler. There, the sugars bubble and darken into glossy richness. It gives the ribs their deep bronze color and that irresistible edge between sweet, salty, citrusy, and slightly spicy. The beauty of this method is that it delivers all the satisfaction of barbecue without requiring a grill, good weather, or anyone standing outside pretending that 52 degrees is summer.
The Citrus Trick That Brightens the Entire Dish
One of the smartest touches in the original recipe was something I had not used much before: fresh citrus zest showered over the finished platter. Lemon, lime, and orange peel do far more than decorate. Against a dish that would otherwise be all rich browns and bronzes, the zest adds brightness, aroma, and just enough sharpness to lift the pork. It also makes the platter look like something intended for company rather than simply a very good dinner you briefly considered not sharing. And ribs, thankfully, are ideal company food. They feed a crowd, rarely break the budget, and almost nobody complains when ribs arrive at the table.
Why Apple Slaw Works So Well Here
Ribs without coleslaw feel vaguely unfinished. Part of it is visual. The pale greens, creamy whites, and orange threads of carrot are exactly
what the dark ribs need on the plate. But more importantly, this slaw brings acidity and crunch to balance the richness of the pork. Green apple gives tartness. Greek yogurt keeps the dressing lighter and sharper than a mayonnaise-heavy slaw. Scallions add bite. And if you can find broccoli slaw, it works beautifully. Trader Joe’s has long made that easy.
If not, simply increase the cabbage and carrots. The slaw survives perfectly well without it. More importantly, it keeps the meal from turning into a complete meat festival—delicious perhaps, but not exactly balanced.
One practical note learned from experience:
Add the apple no more than 20 minutes before serving, and toss in the dressing at the last minute. That keeps everything brighter, crisper, and far less likely to collapse into soggy resignation.
Final Thought
Memorial Day may announce summer before the weather always agrees. But these sticky orange-and-soy glazed ribs, finished with bright citrus zest and paired with crisp apple slaw, still taste exactly like the season has arrived.
HERE ARE THE RECIPES….
Fresh orange juice and honey are added to the broth, which cooks down into a sticky glaze before the ribs head under the broiler. Orange and Soy-Glazed St. Louis Pork Ribs
Ingredients
Directions
Green apple gives tartness. Greek yogurt keeps the dressing lighter and sharper than a mayonnaise-heavy slaw. Scallions add bite. And if you can find broccoli slaw, it works beautifully.Coleslaw with Apple and Yogurt Dressing
Ingredients
Directions
