3-3/4 lb. pork baby back ribs

Marinade:
2/3 cup honey
1/2 cup fresh home-style orange juice
with pulp
6 tbsp. Worcestershire sauce
1/4 cup red onions, finely chopped
1/4 cup green pepper, pureed in blender
1 tsp. Texas Pete Hot Sauce
fresh cracked multicolored peppercorns
3 tbsp. orange zest, minced
3 tbsp. garlic, minced
2 tbsp. lite soy sauce

Directions:
Whisk marinade ingredients in medium bowl.

Place ribs, single layer, in 13x9x2-inch glass dish. Pour marinade over ribs, turning to coat both sides. Cover and refrigerate overnight.

Preheat oven to 350° F.

Pour marinade from ribs into small saucepan. Boil marinade until reduced to 1-1/4 cups (about 7 minutes).

Line large roasting pan with foil. Arrange ribs, rounded side up, single layer in prepared pan. Season ribs with salt and pepper. Bake 10 minutes. Brush both sides of ribs generously with marinade. Bake ribs until glazed and tender, basting top of ribs frequently, about 40 minutes. Cut ribs between bones into individual ribs.

Finish ribs over medium-high heat barbecue, or in oven, turning frequently until deep brown (about 10 minutes). Enjoy!