- 3/4 cup soy sauce
- 3/4 cup orange marmalade
- 1/2 cup pineapple juice
- 1/4 cup honey
- 3 cloves garlic, peeled and minced or pressed
- 2 tablespoons minced fresh ginger
- 1 tablespoon lemon juice
- 2 teaspoons chopped fresh rosemary leaves or crumbled dried rosemary
- 1/4 teaspoon pepper
- 4 to 5 pounds pork back ribs, fat trimmed
- calories 716
- caloriesfromfat 54 %
- protein 38 g
- fat 43 g
- satfat 16 g
- carbohydrate 45 g
- fiber 0.2 g
- sodium 2219 mg
- cholesterol 172 mg
How to Make It
In a bowl, mix soy sauce, orange marmalade, pineapple juice, honey, garlic, ginger, lemon juice, rosemary, and pepper.
Rinse ribs, pat dry, and place half in each of 2 plastic food bags (1-gal. size). Pour half the soy sauce mixture into each bag; seal bags, turn to coat ribs with marinade, and set in a large bowl. Chill at least 2 hours or up to 1 day, turning occasionally.
Line a rimmed pan (11 by 17 in. or 12 by 15 in.) with foil (the drippings char). Set a rack in pan. Lift ribs from marinade and arrange in a single layer, edges curving down, on rack. Pour marinade into a bowl.
Bake ribs in a 350° regular or convection oven, basting with marinade every 20 minutes for the first hour, until meat is well browned and pulls easily from bones, about 1 1/4 hours total. Transfer ribs to a platter and cut apart between bones.