Pork ribs in ginger-orange brine

Ingredients:

• 1 orange
• 3/4 cup light brown sugar
• 1 star anise
• 1 teaspoon of pickling spices
• 2 slices ginger + 1 tsp grated peeled ginger
• 3 layers of pork ribs (from the loin), weighing 450 g each.
• 2 teaspoons of vegetable oil
• 1 clove of garlic, grated
• 1/4 tbsp. dry sherry
• 1/3 cup lightly salted chicken broth
• 1/3 cup balsamic vinegar
• 1/4 cup lightly salted soy sauce
• 1/4 tsp cayenne pepper

Preparation:

1. Prepare the brine:
   
   Using a vegetable peeler, peel the orange zest into three wide strips. Squeeze 3 tablespoons of orange juice and set aside. In a medium saucepan, combine 2 strips of zest, 4 cups of water, 1/3 cup of salt, 1/2 cup of brown sugar, star anise, pickling spice, and ginger slices. Cook over medium-high heat, stirring frequently, until the salt and sugar dissolve. Remove from heat and stir in 4 cups of cold water; let cool to room temperature.
2. Place the ribs, meaty side down, on a cutting board. Insert a knife between the membrane and the bones at one end, then loosen the membrane with your fingers and carefully remove it. Place the ribs in a baking dish and pour the brine over them. Cover and refrigerate overnight.
3. Meanwhile, prepare the sauce.:
   
   In a small saucepan, heat the vegetable oil over medium heat. Add the garlic and grated ginger; cook for 1 minute. Add the sherry, bring to a simmer, and cook until slightly reduced, 1 to 2 minutes. Add the remaining 1/4 cup brown sugar, 3 tablespoons orange juice, the remaining 1 strip of orange zest, the chicken broth, vinegar, and soy sauce and cook until reduced to about 1 cup, 8 to 10 minutes. Remove from heat and let cool. Reserve 1/4 cup of the sauce for serving; use the rest to brush the ribs. The sauce can be made up to 1 day ahead.
4. Preheat the grill by preparing the indirect heat zone: if you have a gas grill, preheat it to medium-high, then turn off half the burners and reduce the heat on the remaining burners. If you have a charcoal grill, once the coals have burned down, rake them to the side.
5. Remove the ribs from the brine and pat dry. Combine 1/2 teaspoon each of black pepper and cayenne pepper in a bowl and rub the mixture over the ribs. Place them bone-side down on the cooler part of the grill; cover and cook for 1 hour. Brush with 1/2 cup of the sauce; cover and cook for another 1 hour, brushing with more sauce 10 minutes before done. Transfer to a cutting board and slice. Serve with the remaining sauce.