Squeeze a little zest into your next meal. Packed with Vitamin C and antioxidants, oranges are a smart choice during the coldest part of the year. It doesn't hurt that they are also incredibly versatile when it comes to cooking. This mouth-watering orange recipe is sure to bring a burst of sunshine to your day. Winter may be dull, but citrus sure isn’t.

Serves 4-6

• 3 ½ 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 tsp cumin seeds, divided

• 3 tsp crushed red pepper flakes, divided

• 3 tbsp vegetable oil

• 6 scallions (white and light-green parts separated from dark-green parts), finely chopped

• 1 ½ cups fresh orange juice plus zest from 1 orange

• 3 tbsp honey

• Zest from 1 lemon and 1 lime

• Place ribs, 1/2 cup 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 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.

HG Cooking Essentials