Better Homes and Gardens New Cookbook: Cantonese Baby Back Ribs

What do you make when you're too lazy or too hot to get the grill going, but you still want something grill-ish or barbecue-ish?  You make ribs.  In your oven.  They're tender and juicy.  And if you baste the right way, they have that caramelized bark that everyone loves.  And you're not covered in mosquito bites by the time you're through.

Cantonese Baby Back Ribs
Adapted from the 1974 edition of the Better Homes and Gardens New Cookbook

2 pounds baby back ribs
Cantonese Sauce (or bottled barbecue sauce, if you prefer)
Finely grated orange zest

Preheat the oven to 450°F.

Place the ribs, meaty side down, in a shallow roasting pan. Roast for 30 minutes. Remove the meat from the oven; drain the excess fat from the ribs. Turn the ribs meaty side up. Lower the oven temperature to 350°F; continue roasting for 1 hour. Pour sauce over ribs; roast 30 minutes longer or until tender, basting ribs occasionally with the sauce. Sprinkle with orange zest before serving.

Makes 2 to 3 servings

Cantonese Sauce
1 cup orange marmalade
2 tablespoons cup soy sauce

1 tablespoon apple cider vinegar
1 tablespoon lightly packed brown sugar
½ teaspoon ground ginger
½ teaspoon five-spice powder
¼ teaspoon garlic powder

Combine all ingredients; blend well.  Cook over medium heat until mixture reduces slightly.  Set aside.