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In a small bowl combine salt, pepper, cayenne, and half the packets (7 total) of True Orange.
Take this dry rub and sprinkle it generously over both sides of the ribs.
Mix the remaining 7 packets of True Orange with 1/2 cup of water, and pour into the bottom of a roasting pan. Add fresh thyme, sage, and rosemary (reserving a few sprigs of the rosemary as garnish for plating). Pan should be filled with enough water so that it's about one inch deep, so add more if necessary.
Add ribs to the pan so they stand upright (by leaning against edge of the pan, or by resting them on a rack used for turkey). Fats from the ribs will drip into the water below, so it's important that the ribs are not submerged in the water.
Cover the roasting pan with foil well, so that no moisture escapes.
Place in the oven and cook for 3 to 3 1/2 hours.
Remove from oven, and let rest (still covered) for about 30-minutes until cool.
Garnish with fresh rosemary sprigs, and enjoy!
Don't toss those delicious pan drippings! Make a delicious gravy by carefully pouring the drippings into a large saucepan over medium-high heat. Mix a small amount of cornstarch or flour with 1-2 tablespoons of water, and add to the pan. Stir well until bubbly, and add more of the cornstarch/flour mixture for a thicker consistency.