6 lbs. beef back ribs
1 cup orange juice
1/3 cup lemon juice
1/3 cup honey
2 Tbsp. soy sauce
1 Tbsp. fresh ginger peeled and grated
1 Tbsp. garlic peeled and minced
2 tsp. lemon zest grated
1 tsp. salt
hot chili oil to taste

Trim excess fat from back ribs. Combine all other ingredients. Mix well and pour over ribs. Cover and marinate in refrigerator overnight but no longer than 24 hours.

Preheat oven to 425ºF. Remove ribs from marinade. Reserve marinade in a saucepan. Place ribs on a rack over a pan of hot water in oven. Roast 1 hour, turning once halfway through the cooking until browned and crisp. Reduce marinade to a glaze-like consistency (about 1-1/2 cups). Reduce oven heat to 375ºF. Brush ribs with glaze, roast 15 minutes, turn, brush with glaze and roast 15 minutes more.