Directions

1. 1

   Preheat your oven to 300°F.

2. 2

   Pat the baby back ribs dry with paper towels. Season both sides generously with garlic salt and freshly ground black pepper.

3. 3

   Arrange the ribs in a large roasting pan, slightly overlapping if needed. Cover the pan tightly with aluminum foil and place it in the preheated oven. Roast for 3 to 6 hours, depending on the quantity and your preference. For 4 people, the ribs should be tender after 3 hours. They are done when the meat pulls easily from the bone; you'll know they're ready when you can lift a rib and the meat falls right off the bone.

4. 4

   While the ribs are roasting, prepare the glaze. Heat a small saucepan over medium heat.

5. 5

   Add the canola oil to the pan. Once hot, add the minced red onion and cook, stirring occasionally, until softened, about 2–3 minutes.

6. 6

   Add the minced garlic and freshly grated ginger. Cook together for about 1 minute, stirring constantly, until fragrant.

7. 7

   Stir in the hoisin sauce, mirin, orange zest, orange juice, and sambal. Reduce the heat to low and simmer, stirring occasionally, until the glaze thickens and reduces, about 6–8 minutes. The mixture should become sticky and thick, coating the back of a spoon.

8. 8

   Remove the saucepan from the heat. Stir in the yuzu sauce (or lemon juice). Taste and adjust the ginger if desired for extra heat.

9. 9

   Once the ribs are done (meat falling off the bone), remove them from the oven and arrange them in a single layer on one or more baking sheets.

10. 10

    Brush the orange-ginger glaze generously over the top surfaces of the ribs.

11. 11

    Set your oven to broil on high. Place the ribs under the broiler until the glaze bubbles and begins to caramelize, 3–5 minutes. Watch carefully to prevent burning. The ribs are ready when the glaze is glossy and bubbling.