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Ginger-Orange BBQ Ribs


      6 pounds beef back ribs, well-trimmed
      2 teaspoons grated lemon rind
      1/3 cup fresh lemon juice
      3/4 cup fresh orange juice
      1 tablespoon grated fresh ginger root
      1 tablespoon garlic cloves, minced
      1/2 cup hoisin sauce
      1/4 cup honey
      1 teaspoon salt
      2 tablespoons dark soy sauce
      1 dash hot chili oil
      orange rind, grated, for garnish
      lemon rind, grated, for garnish


    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 degrees 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  degrees 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.

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