These oven-baked ribs have a unique flavour thanks to a liqueur-spiked cilantro and orange glaze. We like to cut the ribs into single-rib portions to serve as an appetizer, but you can also cut the racks into four-rib portions to serve as an entrée.

Yield: Makes 24 ribs.



  • ​3 lb (1.5 kg) pork back ribs
  • 1 tbsp kosher salt
  • 1/2 cup liquid honey
  • 1/2 cup fresh orange juice
  • 2 tbsp grated orange peel
  • 1 tbsp finely chopped fresh ginger
  • 3 cloves garlic, finely chopped
  • 1/2 tsp ground allspice
  • 2 tbsp Grand Marnier or other orange liqueur
  • 1 tbsp chopped fresh cilantro


  1. Rub ribs with salt; set aside.
  2. To prepare marinade, combine honey, orange juice, orange peel, ginger, garlic and allspice.
  3. Pour marinade into an extra-large heavy zip-lock plastic bag. Add ribs, cutting as needed to fit, and squeeze bag to coat ribs with marinade. Seal bag and place on a tray. Refrigerate, turning bag occasionally, for 6 hours.
  4. Preheat oven to 375°F.
  5. Meanwhile, remove ribs from marinade, reserving marinade.
  6. Transfer ribs to a parchment paper-lined roasting pan.
  7. Bake, covered, for 2 -2 1/2 hours or until ribs are tender. Meanwhile, to prepare glaze, transfer marinade to a small non-reactive saucepan. Bring to a boil over medium heat.
  8. Reduce heat and simmer, stirring, until marinade is reduced by half, about 10 minutes. Remove from heat and stir in Grand Marnier and cilantro.
  9. Transfer glaze to a bowl and refrigerate until ready to use.
  10. Remove ribs from oven and let stand for 15 minutes.
  11. Transfer ribs to a cutting board and cut ribs into individual pieces. Brush ribs with glaze.
  12. Place ribs on a rack in a parchment paper-lined large rimmed baking sheet.
  13. Continue baking for 15 - 20 minutes or until ribs are richly glazed.
Nutritional analysis per rib:

116 calories, 6.7 g fat, 6.5 g protein, 7 g carbohydrate, 0.1 g fibre, 261 mg sodium