Ginger Orange cheater's ribs

I have to start this post by admitting something.  I cheat.  Bad.  That is to say I am fully aware of the merits of slow roasting ribs until they are falling off the bone.  I have neither the time nor the patience (and it makes my microscopic NY apartment to damned hot) to do it that way.

That said, this is a manageable recipe that you can pull together in time for dinner on a weeknight (ok maybe a late ish dinner but still....)

Fresh ginger, grated - about a table spoon

4 juice oranges squeezed (between one and two cups of juice)

thyme

rosemary

garlic - I like smashed cloves

sage

olive oil

salt and pepper to taste

baby back ribs - about 4 to 6 bones per person 

Oven to 400

In a bowl, grate the ginger - add the orange juice and set aside

rub the ribs with the smashed garlic cloves, then sprinkle with salt and pepper

on a foil wrapped baking pan (I used my lasagne pan this time, but a cookie sheet will do, and foil wrapped so you don't feel like setting yourself on fire later when you're cleaning up), arrange the ribs and sprinkle the fresh herbs liberally about the pan and on the meat.  Toss in a handful of garlic cloves, and drizzle with olive oil.  Take your orange/ginger juice and pour half of it on the ribs coating them nicely.

Pop the whole kit and caboodle in the oven and let it roast at 400 degrees for about 10 min or until the meat starts to brown.  Turn the heat down to 325 (ish), and baste the ribs once with the orange ginger juice.

Leave it alone for about 30 min.

After 30 min has passed, baste the ribs with the remaining orange ginger juice - it'll take about another 30 to 45 min to finish roasting and voila - yummy cheater's ribs!!