6 pounds beef back ribs, well-trimmed
2 tsp. grated lemon rind
1/3 C. fresh lemon juice
¾ C. fresh orange juice
1 T. grated fresh ginger root
1 T. garlic cloves, minced
1/2 C. hoisin sauce
1/4 C. honey
1 tsp. salt
2 T. dark soy sauce
1 dash hot chili oil
orange rind, grated, for garnish
lemon rind, grated, for garnish

Cut beef between the bones separating into individual ribs. Combine the remaining ingredients; pour into a self-sealing plastic bag and add ribs. Turn bag and massage to coat ribs. Refrigerate overnight. Preheat oven to 425 degrees F. Remove ribs from marinade; pour reserved marinade in a saucepan. Bring marinade to a boil; reduce heat and simmer to thickness of a glaze (about 1/2 C.). Place ribs on a rack over a pan of hot water in oven; cook for 30 minutes, turning them once halfway through the cooking until browned and crisp. Lower heat to 375 degrees F. Brush ribs with marinade glaze, roast 10 minutes, turn over, brush again. Roast 10 minutes longer. Garnish with rind. Serve with roasted potatoes and salad.