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1
Special equipment: 11 x 17 inches flameproof roasting pan.
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Put oven rack in middle position, and preheat oven to 325F.
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3
Sprinkle ribs evenly with salt.
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4
Bring orange juice, soy sauce, sugar, ginger, garlic and pepper to a boil in roasting pan over moderately high heat, stirring until sugar is dissolved.
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5
Add ribs in 1 layer using tongs, turning to coat, and cover pan tightly with foil.
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6
Braise ribs in oven until very tender, about 2 hours.
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7
(If making ahead, see cooks' note, below.
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).
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9
Before Serving:.
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10
Reduce oven temperature to 200F.
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11
Transfer ribs to a baking dish, arranging them in 1 layer, and keep warm in oven.
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12
Skim fat from cooking liquid if desired, then make glaze by boiling liquid, uncovered, stirring occasionally, until syrupy and reduced to about 3/4 cup, about 15 minutes.
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13
Brush glaze generously on ribs.
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14
Cooks' Note: Ribs can be braised 5 days ahead and cooled completely in cooking liquid, uncovered, then chilled, covering them once they are completely cold.
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15
To reheat, set roasting pan with ribs and cooking liquid over moderate heat, covered with foil.
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16
Simmer, covered, turning once, until they are heated through, about 15 minutes, then transfer ribs to a baking dish and keep warm.
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17
Make glaze as directed.
