Orange/Ginger Barbecue Mop Sauce

I've been experimenting with orange zest so I decided to try my hand at making a zesty barbecue sauce.  It came out terrific! I hope you like it!

3-4 lbs. pork ribs (2 racks, each cut in half)

salt

pepper

1 large orange, zested, then squeezed (should have 3/4 cup juice and at least 1 tablespoon zest)

1 tablespoon minced fresh ginger

1 tablespoon pressed or minced garlic

1 1/4 cup Ketchup (no high fructose ingredients)

2 tablespoons low sodium soy sauce

2 tablespoons honey

3 tablespoons dark brown sugar

diced green onions (optional garnish)

Lightly salt and pepper ribs and let rest uncovered for 1/2 hour. Mix together the rest of the ingredients. Taste the sauce and add more ingredients if desired. Maybe you like more garlic or ginger or soy sauce...

Grill or smoke ribs as usual. Brush with sauce if grilling, or toss into sauce after smoking. 

Serve immediately. Garnish with green onions, if desired.

For slow cooker: 

1.)   Set slow cooker to LOW. Place two halves of ribs in 4 qt. slow cooker. Pour 1/2 the sauce over them. Place remaining two halves ribs on top of ribs in cooker, pour remaining sauce over them. Cover and cook for 3hours. Rotate ribs. Cover and cook an additional 3 hours, then rotate ribs again. Cover and cook an additional 2 hours. 

2.)    Pre-heat conventional oven to 350 degrees. Carefully transfer ribs to 13 x 9 x 2 inch pan. Set aside.  Pour sauce into a sauce pan and bring to a boil. (I added an additional tablespoon of brown sugar at this point.)  Mix together 1 tablespoon corn starch and enough cold water to form a loose paste. Slowly stir cornstarch mixture into sauce. Don't use it all if you don't need it.  Boil and stir for 1 minute.  Remove from heat.

3.)    Using a ladle, generously pour sauce over each rib half. Bake in oven for 20-25 minutes until sauce is set.  Serve meat garnished with diced green onions, if desired.