Pork Ribs with Orange and Tomato Glaze

• Recipe by Seen Lippert

"If the world were coming to an end," says Lippert, "the one animal I would save is the pig." And because she loves dishes that she can eat with her hands almost as much as she adores pork, these orange-and-tomato-glazed ribs are a favorite.

Ingredients

1. 2 shallots
2. 5 garlic cloves
3. One 2-ounce can oil-packed flat anchovies, drained
4. 8 oil-packed sun-dried tomatoes, drained
5. 3 tablespoons tomato paste
6. 2 bay leaves
7. 1/3 cup orange marmalade
8. 1 1/2 cups dry white wine
9. 1 1/2 cups fresh orange juice
10. 1/4 cup red wine vinegar
11. 2 tablespoons finely chopped rosemary
12. 2 teaspoons finely grated orange zest
13. 2 tablespoons kosher salt
14. 1 tablespoon crushed red pepper
15. 1 teaspoon freshly ground black pepper
16. 4 1/2 pounds baby back ribs, cut into individual ribs

Directions

1. In a food processor, combine the shallots, garlic, anchovies, sun-dried tomatoes, tomato paste, bay leaves and marmalade and process to a smooth paste. Transfer to a large bowl and add the wine, orange juice, vinegar, rosemary, orange zest, salt, crushed red pepper and black pepper. Add the ribs and toss to coat evenly. Cover and refrigerate, turning occasionally for at least 6 hours or overnight.
2. Preheat the oven to 375°. Remove the ribs from the marinade and arrange them in a single layer on 2 large rimmed baking sheets. Cover with foil and bake for 1 hour. Pour the marinade into a medium saucepan and bring to a boil; let cool.
3. Drain any fat and liquid from the ribs. Continue baking, uncovered, for about 1 hour longer, turning and basting occasionally with the reserved marinade, until the meat is very tender. Transfer the ribs to a platter and serve right away.