Gigi's Baby Back Ribs

I got this recipe from my mother. It is hands down the most requested meal from all of her grandchildren. Easy, and delicious, all of the things I love in a good recipe. This recipe calls for orange juice. This recipe takes time, it is easy, but you do have to plan ahead a bit. I try to marinate the meat overnight, cook The ribs in oven early the next morning, then reheat on the grill when it is time to eat. One bite, and you will know that all of the steps were worth it. This can easily be doubled and is good for company, because you can do the majority of the work ahead of time.

1 package of baby back ribs
1 c orange juice (juice of about 2 oranges)
1 c soy sauce
1 c brown sugar
1 Tbl ground cumin

Place ribs on big cookie or jelly roll pan, meat side down. Whisk remaining ingredients and pour over ribs, lifting them up so the marinade gets under the meat. Cover with aluminum foil, refrigerate for 4 hrs or overnight.

Preheat oven to 250. Uncover ribs. Remove ribs from marinade and wrap tightly in foil. I use the aluminum foil that was covering the jelly roll pan. Pour the marinade into a small saucepan. Rinse off your jelly roll pan, to prevent sticking and burning. Put foil wrapped ribs back on pan. Bake at 250 for 2 1/2 hours. While the ribs are baking, Boil the reserved marinade until it has reduced by half. Watch that it doesn't boil over. This process takes about 20 minutes. Cool completely, place in a serving bowl, cover and refrigerate.

Once the ribs have finished cooking, take them out of oven and cool completely in foil. Resist all temptation to open the foil and look at ribs. This is a key step, if you take them out of foil now, they will fall apart. Letting them cool in the foil allows the ribs to stay together. Once cooled, refrigerate until ready to eat, up to two days. When ready to eatbreedlove from refrigerator and allow to come to room temperature. Heat grill to high. Brush ribs with the reserved marinade that you boiled down. Reheat the ribs on the grill, about 4 - 5 minutes per side. The ribs will be perfect, the marinade will glaze on the ribs, making them sticky, but not burnt.