Ingredients :

· 2 lb. baby back pork ribs, cut in half
· 4 cloves garlic, minced
· 2 tbsp. grated ginger
· 1 onion, chopped
· 8 cloves, crushed
· small handful peppercorns (or Szechuan peppercorns)
· 1/2 dried chili pepper, crushed (or 1 fresh chili, minced)
· 1/2 cup soy sauce
· 1/3 cup hoisin sauce
· 1/3 cup honey
· grated orange zest
· juice of 1 orange
· juice of 1/2 lime
· 1/2 cup dry sherry · water

Cooking Procedures :

1. Preheat oven to 325°F. Prepare a shallow roasting pan and set aside.
2. Combine garlic, ginger, onion, cloves, Chinese peppercorns, chili, soy sauce, hoisin sauce, honey, orange zest, orange juice, lime juice and sherry in a bowl or resealable plastic bag. Mix well.
3. Add baby back ribs and turn to cover with the marinade. Place in the fridge, marinate for four hours or overnight.
4. Add ribs and marinade to a shallow roasting pan. Pour enough water to just cover the ribs. Cover with aluminum foil. Transfer to oven and place in the center rack. Bake for 2 to 2-1/2 hours or until ribs start getting a little tender, turning often to ensure even cooking.
5. Remove foil and cook for an additional 30 minutes or until ribs are tender and most of the liquids evaporated.
6. Remove from the oven. Cut the rack into rib portions. Transfer to a serving platter. Serve hot.