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Ginger-Orange Barbecued Beef Back Ribs
East meets west in this Oriental BBQ.

Prep: 5 minutes
Refrigerate: Overnight
Cook: 1 hour
Servings: Serves 8

6 lbs. beef back ribs

1 cup orange juice

1/3 cup lemon juice

1/3 cup honey

2 Tbsp. soy sauce

1 Tbsp. fresh ginger, peeled and grated

1 Tbsp. garlic, peeled and minced

2 tsp. lemon zest, grated

1 tsp. salt

-- hot chili oil to taste

	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°F.
	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°F. Brush ribs with glaze, roast 15 minutes, turn, brush with glaze and roast 15 minutes more.

Serve with potatoes or rice and a salad.

Garnish with orange and lemon zest.

Need help with this recipe? Go to: Rubs & Marinades

Recipes and Cooking Data Courtesy of the Texas Beef Council