Preparation

1 Place orange juice and raisin paste in a blender and purée until very smooth.

2 Add purée and remaining ingredients except ribs to a saucepan and bring to boil. Reduce heat and simmer for pproximately 20 minutes to meld flavors.

3 If sauce is too thick, thin with a little water. If too thin, reduce further; set aside.

4 Preheat oven at 375°F. Rinse rib racks under cold running water and pat dry with paper towels.

5 Place bone-side down in a shallow roasting pan large enough to lay them flat. Cut ribs into smaller sections, if needed.

6 Add enough sauce to generously coat the ribs. Bake in preheated oven at 375°F for 30 minutes or until the ribs are tender and falling off the bone.

7 Makes enough sauce for several batches of ribs.

Source: Chef Roy Harland and California Raisin Marketing Board