Pork Ribs With Orange And Tomato Glaze

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2 shallots

5 garlic cloves

One 2-ounce can oil-packed flat anchovies, drained

8 oil-packed sun-dried tomatoes, drained

3 tablespoons tomato paste

2 bay leaves

1/3 cup orange marmalade

1 1/2 cups dry white wine

1 1/2 cups fresh orange juice

1/4 cup red wine vinegar

2 tablespoons finely chopped rosemary

2 teaspoons finely grated orange zest

2 tablespoons kosher salt

1 tablespoon crushed red pepper

1 teaspoon freshly ground black pepper

4 1/2 pounds baby back ribs, cut into individual ribs

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