WORCESTERSHIRE AND ORANGE-GLAZED BABY BACK RIBS

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2/3 cup honey
1/2 cup fresh orange juice
6 tablespoons Worcestershire sauce
2 tablespoons minced orange peel (orange part only)
1 tablespoon minced garlic
1 tablespoon soy sauce
3 3/4 pounds baby back pork ribs

Whisk first 6 ingredients in medium bowl to blend.
Place ribs in single layer in 13 x 9 x 2-inch glass
dish. Pour marinade over ribs, turning to coat both
sides. Cover and refrigerate overnight.

Preheat oven to 350°F. 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.

Serves 4.

Bon Appétit
July 1995