"Omelet" > wrote in message
news
> In article >,
> Omelet > wrote:
>
>> I was thinking around 125 for a couple
>> of hours?
>
> Make that 225, sorry!
> --
> Peace! Om
>
> Life isn't about waiting for the storm to pass.
> It's about learning to dance in the rain.
> -- Anon.

This is an excellent recipe.

However if you are going to slow roast IMHO 225 to 250 is great for pork -
For beef I think 300 is better.

Recipe:

Ginger-Orange Barbecued Beef Back Ribs Ribs



Ingredients
6 lbs. beef back ribs
1 cup orange juice
1/3 cup lemon juice
1/3 cup honey
2 Tbsp. soy sauce
1 Tbsp. fresh ginger, peeled and grated
1 Tbsp. garlic, peeled and minced
2 tsp. lemon zest, grated
1 tsp. salt
hot chili oil to taste
Instructions
Trim excess fat from back ribs.

Combine all other ingredients. Mix well and pour over ribs. Cover and
marinate in refrigerator overnight but no longer than 24 hours.

Preheat oven to 425°F.

Remove ribs from marinade. Reserve marinade in a saucepan. Place ribs on a
rack over a pan of hot water in oven.

Roast 1 hour, turning once halfway through the cooking until browned and
crisp.

Reduce marinade to a glaze-like consistency (about 1-1/2 cups).

Reduce oven heat to 375°F. Brush ribs with glaze, roast 15 minutes, turn,
brush with glaze and roast 15 minutes more.



Dimitri