Ginger-Orange Barbecued Beef Back Ribs
6 pounds beef back ribs
1 cup orange juice
1/3 cup lemon juice
1/3 cup honey
2 tablespoons soy sauce
1 tablespoon fresh ginger, peeled and grated
1 tablespoon garlic, peeled and minced
2 teaspoons lemon zest, grated
1 teaspoon salt
Hot chili oil, to taste (available at most markets in the Asian
section)
Trim excess fat from back ribs. Combine all other ingredients; mix
well and pour over ribs. Cover and marinate in refrigerator
overnight but no longer than 24 hours.
Preheat oven to 425 degrees.
Remove ribs from marinade. Reserve marinade in a saucepan. Place
ribs on a rack over a pan of hot water in oven. Roast 1 hour,
turning once halfway through the cooking until browned and crisp.
Reduce marinade to a glaze-like consistency (about 1-1/2 cups).
Reduce oven heat to 375 degrees. Brush ribs with glaze, roast 15
minutes, turn, brush with glaze and roast 15 minutes more.
Serves 8 |