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Instructions |
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Mix the orange zest and juice, pancake syrup, Worcestershire sauce, and chili paste in a large bowl. Divide the rebs between two 1 gallon zippered plastic bags. Pour half of the marinage into each bag and close. Marinate the ribs in the refrigerator for at least 2 hours or overnight.
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Position a rack in the center of the oven and preheat the oven to 350 F. Remove the ribs from the marinade and arrange in a roasting pan large enough to hold tem without crowding (you can divide them between two pand if you wish). Reserve the marinade. Lightly season the ribs with salt and cover the pan with aluminum foil.
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Bake the ribs for 1 1/4 hours. Remove the foil and turn the ribs. Continue baking until the ribs are tender, about 1 hour more. Meanwhile, combine the reserved marinade and catsup in a medium saucepan. Cool over high heat until the marinade is reduced to 1 cup, about 10 minutes. Stir the dissolved cornstarch into the marinade to thicken it and turn it into a glaze for the ribs. Set the glaze aside.
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When the ribs are tender, increase the oven temperatures to 400 F. Brush the ribs generously with the glaze. Bake until the glaze on the ribs bubbles, about 15 minutes.
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| Serving
Suggestions |
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Serve Hot
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Originally Submitted
5/7/2008
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