In article >,
"Dimitri" > wrote:

> "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

Sounds delicious and I've saved this for future use, but I'm still low
carbing at the moment. :-) I'll more likely use a savory soy based
recipe for now.

I'll do them then at 275 and report what happens.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.