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Ginger-Orange Barbecued Beef Back Ribs




Source of Recipe


Internet


List of Ingredients




� 6 lbs. beef rack ribs, well trimmed
� 1 tablespoon fresh ginger root, grated
� 1/3 cup fresh lemon juice
� 3/4 cup fresh orange juice
� 1 Tablespoon garlic, minced
� 1/2 cup hoisin sauce
� 1/4 cup honey
� Dash hot chili oil
� Lemon rind, grated, for garnish
� 2 teaspoons lemon rind, grated
� Orange rind, grated, for garnish
� 1 teaspoon salt
� 2 tablespoons soy sauce


Recipe



Cut beef between the bones separating into individual ribs. Combine the remaining ingredients; pour into a self-sealing plastic bag and add ribs. Turn bag and massage to coat ribs. Refrigerate overnight. Preheat oven to 425�F. Remove ribs from marinade; pour reserved marinade in a saucepan. Bring marinade to a boil; reduce heat and simmer to thickness of a glaze (about 1/2 cup). Place ribs on a rack over a pan of hot water in oven; cook for 30 minutes, turning them once halfway through the cooking until browned and crisp. Lower heat to 375�F. Brush ribs with marinade glaze, roast 10 minutes, turn over, brush again. Roast 10 minutes longer. Garnish with rind. Serve with roasted potatoes, and salad.