Ingredients
3 pounds Baby back pork ribs
4 teaspoons Smoked paprika
2 teaspoons Kosher salt
2 teaspoons Black ground pepper
12 ounces Orange juice concentrate, frozen
2 tablespoons White vinegar
1 tablespoon Honey
2 teaspoons Siracha
Preparation
Preheat grill to 450, or use oven broiler with mid-high rack. Sprinkle ribs with paprika, salt and pepper. Grill ribs, uncovered, for 2 minutes on each side. Transfer ribs to oven-proof dish in which they can lay flat in one layer.
Preheat oven to 350. Stir together orange juice concentrate, 1 cup water, vinegar, honey and Siracha; pour over ribs, turning to coat. Arrange in a single layer in pan. Cover pan with foil and bake in oven just until meat starts to fall from bones, about 1 1/2 hours.
Pour sauce from pan into a small saucepan. Cover ribs with foil to keep warm. Skim fat from surface of sauce. Bring sauce to a simmer and cook until reduced to 1 1/2 cups.
Slice ribs between the bones, drizzle with 1 cup of the sauce and toss to coat. Serve with remaining sauce for dipping.
