1. To make marinade, smash 6 cloves garlic and combine with onion slices, brown sugar, Worcestershire sauce, soy sauce and cider vinegar. Mix well and set aside.
2. Coat both sides of ribs with Dijon mustard; place in plastic bag or casserole dish large enough to hold both racks. Add the marinade, cover and marinate in refrigerator for 6 hours.
3. Heat oven to 300°F. Remove ribs from marinade; discard marinade, including onions. Season ribs with salt and pepper.
4. Sear both sides of ribs in large skillet over high heat until golden brown, about 3 to 5 minutes. Remove from heat and set aside.
5. On work surface, place 2 sheets of wide aluminum foil that are approximately 4 inches longer than rib racks. Place 1 sheet of parchment or wax paper, that are approximately 3 inches longer on each side, in center of each piece of foil. Place 1 rack of ribs, bone side up, on each foil/parchment piece. Mince remaining 8 cloves garlic and sprinkle it and rosemary leaves all over bones of each rack. Place six orange slices on each rack. Wrap ribs tightly with the parchment. Do the same with foil, sealing edges well to prevent any steam from escaping. Place racks on baking pan and place in oven. Bake until ribs are very tender, about 3 hours.
6. Meanwhile, mix chicken stock and cornstarch in small saucepan; bring to a simmer. Cook until glaze thickens, about 3 to 4 minutes.
7. Remove from oven; carefully open foil/parchment and discard orange slices. Place ribs, meat side up, on cutting board and brush with chicken stock glaze. Slice ribs between each bone and place on serving dish. Garnish by scattering sliced green onions.
Colby Garrelts Recipe
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