Ingredients for 6 servings:
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

Ginger-Orange Barbecued Beef Back Ribs 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.