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1
Make the brine: Remove 3 wide strips zest from the orange with a vegetable peeler.
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2
Squeeze 3 tablespoons orange juice and set aside.
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3
Combine 2 strips of the zest, 4 cups water, 1/3 cup salt, 1/2 cup brown sugar, the star anise, pickling spice and ginger slices in a medium saucepan over medium-high heat.
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4
Cook, stirring frequently, until the salt and sugar dissolve.
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5
Remove from the heat and add 4 cups cold water; let cool to room temperature.
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6
Put the ribs meat-side down on a cutting board.
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7
Insert a paring knife between the membrane and the bones on one end, then loosen the membrane with your fingers and gently pull it off.
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8
Put the ribs in a roasting pan and pour the brine on top.
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9
Cover and refrigerate overnight.
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10
Meanwhile, make the sauce: Heat the vegetable oil in a small saucepan over medium heat.
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11
Add the garlic and grated ginger; cook 1 minute.
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12
Add the sherry, bring to a boil and cook until slightly reduced, 1 to 2 minutes.
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13
Stir in the remaining 1/4 cup brown sugar, the 3 tablespoons orange juice, the remaining 1 strip orange zest, the chicken broth, vinegar and soy sauce and simmer until reduced to about 1 cup, 8 to 10 minutes.
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14
Remove from the heat and let cool.
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15
Set aside 1/4 cup sauce for serving; use the rest for brushing.
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16
(The sauce can be made up to 1 day in advance.)
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17
Prepare a grill for indirect heat: For gas, preheat to medium high, then turn off half of the burners and turn the other burners to medium low.
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18
For charcoal, once the coals ash over, push them to one side.
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19
Remove the ribs from the brine and pat dry.
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20
Mix 1 1/2 teaspoons black pepper and the cayenne in a bowl and rub on the ribs.
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21
Put bone-side down on the cooler part of the grill; cover and cook 1 hour.
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22
Brush with 1/2 cup of the sauce; cover and cook 1 more hour, brushing with more sauce during the last 10 minutes.
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23
Transfer to a cutting board and slice into ribs.
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24
Serve with the reserved sauce.
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25
Photograph by Con Poulos
