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Baby Back Ribs

2/3 cup honey
1/2 cup fresh homestyle orange juice, with pulp
6 tablespoons Worcestershire sauce
1/4 cup finely chopped red onions
1/4 cup green pepper, pureed in blender
1 teaspoon Texas Pete Hot Sauce
freshly cracked multicolored pepper corns
3 tablespoons minced orange zest
3 tablespoon minced garlic
2 tablespoon lite soy sauce
3 3/4 pounds baby back pork ribs

Whisk first 10 ingredients in medium bowl to blend. Place ribs in
single layer in 13x9x2-inch glass dish. Pour marinade over ribs,
turning to coat both sides. Cover and refrigerate overnight.
Preheat oven to 350F. Pour marinade from ribs into small saucepan.
Boil marinade until reduced to 1 1/4 cups, about 7 minutes.

Line large roasting pan with foil. Arrange ribs, rounded side up,
in single layer in prepared pan. Season ribs with salt and pepper.
Bake 10 minutes. Brush both sides of ribs generously with marinade.
Bake ribs until glazed and tender, basting top of ribs frequently,
about 40 minutes. Cut ribs between bones into individual ribs.

Meanwhile, prepare barbecue (medium-high heat) or maintain oven
temperature. Grill or bake ribs until deep brown, turning frequently,
about 10 minutes. Serve hot.


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