This is a variation on a recipe by Hugh Carpenter. Look up cooking instructions for ribs online once you decide how you’d like to cook them. I don’t want to give anyone cooking advice after my sorry experience. The glaze is delicious.

6 lbs. beef ribs

1/2 tbsp. each red, green, black and white peppercorns

1 tbsp. orange zest

1/2 c. orange juice

1/2 c. hoisin

1/4 c. wine vinegar

5 cloves garlic, finely minced

1/4 c. minced green onions

Remove membrane from bottom side of ribs. Grind peppercorns in spice grinder or with mortar and pestle.  Rub over top surface of ribs.  Combine remaining glaze ingredients and stir well.  Coat both sides of ribs with marinade and leave in fridge 30 minutes minimum, and up to 8 hours.

Roast, smoke or bar-b-que as desired.

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