1. At least a day before serving, in a large saucepan, stir tomato sauce with orange juice, onion, celery, vinegar, honey and ginger. 2. Bring to a boil, stirring occasionally, over high heat. Reduce heat to medium-low. Simmer, uncovered, stirring occasionally to develop flavour, about 1 hour. 3. Stir often near end of cooking. Cool slightly then puree. 4. Working in batches, purée in a blender and pour into bowl or jar. 5. Cover and refrigerate at least overnight or up to 3 days. 6. Meanwhile, slice pork into four-rib portions and place in a very large bowl. 7. Finely chop or mince garlic. Finely chop jalapeño including seeds. 8. Place garlic and jalapeños in a small bowl. 9. Stir in oil, paprika and salt. Rub over ribs. Cover and refrigerate overnight. 10. About 3 hours before serving, preheat oven to 375F (190C). 11. Place ribs in a very large roasting pan. Pour sauce overtop. Turn to evenly coat. It’s ok if ribs overlap. 12. Cover tightly with foil. Bake in centre of oven for 1 1/2 hours. Remove and discard foil. Turn ribs, spooning sauce overtop. Continue baking, turning ribs occasionally and basting, until very tender, from 1 to 11/2 hours. 13. Remove pan to a heatproof surface. Place ribs on a platter. Spoon sauce in pan over ribs. 14. For the ultimate comfort dinner, serve with baked or mashed potatoes and corn. ---------------------------------------------------------------------------
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