My favorite ribs, revisited

My favorite way to make ribs is orange maple chili glazed, and I haven't made them in a while. You know, with the whole not cooking for a long time thing, and being out of the country, and Alex makes (delicious) ribs, but more traditional, with garlic and paprika and meaty tasting. Yesterday I wasn't feeling inspired so I told him to bring home whatever he wanted me to cook for dinner, and he came home with ribs. I revisited my favorite ribs, but with a few substitutions, and oh my god they were perfect. We literally licked the plate clean. I skipped the whole marinating thing because really, who has time to remember to marinate?
Citrus Chili Sweet and Sour Ribs
2-4 pounds pork ribs
salt and pepper
2 T garlic

1 c orange juice
juice from 1 lemon
1/4 c brown sugar
1-2 t chili flakes
2 t garlic

Heat oven to 350, and rub the ribs generously with salt and pepper, then rub in 2 T garlic. Cover with foil and bake about 1 1/2 hours - 2 hours, until meat is almost falling off the bone.
In a saucepan, combine orange juice, lemon juice, brown sugar, chili flakes, and 2 t garlic. Bring to a boil, and boil for about 10 minutes until slightly thickened and syrupy. Taste after 5 minutes, you may need more sugar. Remove the ribs from the oven and cut into individual rib portions. Pour off as much of the fat form the pan as you can, and heat the oven to 400. Glaze the ribs with the sauce, and bake for 5-10 minutes until ribs are caramel-y and fragrant. Eat immediately.

I'm going to try this sauce with duck, because I think it would go really well.