Fall-off-the bone Ribs

There's tons of ribs recipes out there ... I myself sometimes do them marinated in Jack & Coke or Chinese style (marinated with ginger, diep fried and then smothered with a sweet'n sour sauce). But the following recipe makes succulent, soft, fall-off-the-bone ribs.

2 racks of pork baby back ribs
156 ml Can tomato paste
1 cup blood orange juice (fresh!, you can use regular OJ if you want)
1 cup brown sugar
1/4 cup Dijon mustard
1/2 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup soy sauce
4 cloves of minced garlic
Hot Sauce to taste (Sambal, Tabasco, etc.)
S & P

Preheat your oven to 300 F degrees (150C). Put ribs into a large roasting pan. Whisk together the tomato paste, orange juice, brown sugar, Dijon, cider vinegar, Worcestershire sauce, soy sauce, garlic, hot sauce and S & P. Pour over the ribs. Cover with foil and bake until the ribs are fork tender, about 2 hours. Put on a hot grill/BBQ until griddle marks appear. Or leave them another 30 minutes in the oven and eat straight.

Here the ribs are served with Patates Salardaises (fingerling potatoes fried in duck fat with parsley and garlic).

This recipe is inspired by a recipe I found on Foodnetwork Canada with some personal modifications.