Two fruits' worth of peel in the tangy marinade--plus a scattering on top--offsets the richness of the meat. Recipes reprinted from CITRUS: SWEET AND SAVORY SUN-KISSED RECIPES Copyright © 2015 by Valerie Aikman-Smith. Photos © 2015 by Victoria Pearson. Published by Ten Speed Press, an imprint of Penguin Random House LLC.



Ingredient Checklist


Instructions Checklist
  • Rinse ribs under cold water and pat dry with a paper towel. Place ribs in a baking dish, sprinkle with star anise, and set aside.

  • In a blender, combine remaining ingredients and process until mixture is fairly smooth. Pour over ribs, cover tightly with foil, and refrigerate overnight.

  • Preheat oven to 300 degrees. Remove ribs from refrigerator and bring to room temperature, about 30 minutes. Place covered dish in oven and cook 2 1/2 hours.

  • Remove ribs from oven. Remove foil and set aside. Baste ribs with sauce and return to oven, uncovered. Cook another 30 minutes.

  • Remove ribs from oven and tent with reserved foil. Allow to rest 15 minutes. Transfer rack to a cutting board and cut between bones. Serve with a sprinkle of tangerine peel.