Asian Style Baby Back Ribs

I am not a huge fan of ribs because they are so fatty.  To this day my poor father (of three girls) painstakingly cuts every piece of fat off any cut of meat he makes.  He knows we won't eat it unless he does.  Well I don't live with my father now that I am married but I can guarantee my dad still cuts off the fat when I am home.  Now that I live with Fly Boy in South Texas (Fly Boy is from Texas) we eat meat. In fact last night we went to a BBQ place, ate our meat then went to Tractor Supply. How Texas is that? I just need some boots and a huge truck.

Anyway we were at the store and Fly Boy  picks up a huge chunk o' fatty meat and said he wanted it for dinner so I obliged.  This recipe was super easy and super yummy.  I found it at www.epicurious.com.

• 4 pounds country-style pork ribs
• 1/2 teaspoon salt
• 1 1/2 cups fresh orange juice
• 1/2 cup soy sauce
• 2 tablespoons sugar
• 2 tablespoons finely chopped peeled fresh ginger (I used 1/4 tsp ground ginger)
• 1 tablespoon minced garlic (3 cloves) (I used 1/2 tsp garlic powder)
• 1/2 teaspoon coarsely ground black pepper
• Special equipment: an 11- by 17-inch flameproof roasting pan

Put oven rack in middle position and preheat oven to 325°F.  Sprinkle ribs evenly with salt.  Bring orange juice, soy sauce, sugar, ginger, garlic, and pepper to a boil in roasting pan over moderately high heat, stirring until sugar is dissolved. Add ribs in 1 layer using tongs, turning to coat, and cover pan tightly with foil. Braise ribs in oven until very tender, about 2 hours.

Before serving:
               

 Reduce oven temperature to 200°F.Transfer ribs to a baking dish, arranging them in 1 layer, and keep warm in oven. Skim fat from cooking liquid if desired, then make glaze by boiling liquid, uncovered, stirring occasionally, until syrupy and reduced to about 3/4 cup, about 15 minutes. Brush glaze generously on ribs.