4 pounds beef ribs
3/4 cup frozen Florida orange juice concentrate, thawed
1/3 cup sliced green onions
2 teaspoons grated fresh ginger root
1 teaspoon Worcestershire sauce
2 cloves garlic, minced
1/4 teaspoon pepper
4 oranges, peeled, thinly sliced, and seeded
Cut the ribs into serving size pieces. For barbecue sauce, in a bowl combine thawed orange juice concentrate, onions, ginger root, Worcestershire sauce, garlic, and pepper.
In a covered grill arrange medium hot coals around a drip pan. Test for medium heat above the pan.
Place ribs on the grill rack over the drip pan. Cover and grill for 1 1/4 to 1 1/2 hours or until ribs are tender and no pink remains, brushing occasionally with the barbecue sauce at least 10 minutes of grilling. Serve with orange slices. Serves 6.
TO ROAST: Place ribs, bone side down, on a rack in a shallow pan. Roast in a 350 degree oven for 1 hour. Brush with the sauce, then roast 30 to 45 minutes more or until no pink remains, brushing occasionally with sauce.