Pork ribs with orange and jalapeño

Ingredients:

Sauce

• 1 cup orange confiture
• 0.5 cup chopped white onion
• 1/4 cup of any brown sugar
• 1 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 2 jalapeños, one seeded, both finely chopped
• 1 clove of garlic, grated
• Zest of 1 orange (if using freshly squeezed orange juice)
• 1 cup orange juice (preferably freshly squeezed)

Ribs

• 1.3-1.8 kg pork ribs from the loin area, membrane removed
• 1 orange, sliced, for serving

Preparation:

1. Sauce:
   
   In a medium saucepan, combine the marmalade, onion, brown sugar, ketchup, Worcestershire sauce, jalapeño, garlic, orange zest, a pinch of salt, and plenty of freshly ground black pepper. Bring to a simmer over medium-high heat and cook until the sauce thickens slightly. Remove from the heat and divide the sauce as follows: For basting the ribs, pour a quarter of the sauce into a medium bowl and stir in the orange juice. Transfer the remaining sauce to a medium bowl for glazing.
2. Ribs:
   
   Preheat the oven to 120°C (250°F). Generously season the ribs with salt and black pepper on all sides and place them bone-side down on a rimmed baking sheet. Lightly brush the ribs with the diluted sauce. Pour the remaining sauce into the bottom of the baking sheet and cover tightly with foil.
3. Bake for 3-5 hours, basting with the pan liquid every hour and covering tightly with foil each time.
4. After 3 hours, begin checking the ribs for doneness by gently pulling on the middle bone. It should separate easily from the meat. Ribs that are done will have about 1 cm of bone sticking out along the edge.
5. When the ribs are done, remove the foil and brush the ribs with the remaining sauce. Adjust the oven rack to the broiler setting and cook the ribs until the glaze is caramelized, about 10 minutes.
6. Remove the ribs from the oven and transfer them to a cutting board, cover with foil, and let rest for 10 minutes. Cut into pieces, removing 1-2 bones each, and serve with orange wedges.