Sweet and Sticky Oven-Barbecued Pork Back Ribs

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.