Trim fat from ribs. Place ribs in a plastic bag set in a shallow dish. For marinade, in a small bowl combine orange peel, orange juice, white vinegar, ginger, garlic, orange liqueur, molasses, five spice powder, sesame oil, white pepper, and cayenne pepper. Pour marinade over ribs; seal bag. Marinate in the refrigerator for at least 8 hours or up to 24 hours, turning the bag occasionally.

Place a steamer basket in a Dutch over; pour enough water into Dutch oven to fill it one-quarter full. Bring to boiling over high heat. When the water begins to boil, lower the heat to medium. Place the ribs and half of the marinade in a 10-inch pie plate or shallow dish; place the pie plate or dish in the steamer basket. Cover and steam the ribs over medium heat for 35 to 40 minutes or until tender. Transfer the remaining marinade to a small saucepan and bring to boiling; set aside.

Remove the ribs from the steamer basket. Place ribs, bone sides down, on the rack of the grill directly over medium-hot heat. Brush the ribs with the boiled marinade. Grill for 5 to 10 minutes or until ribs are slightly charred, turning and brushing with the boiled marinade once during grilling.

To serve, cool ribs slightly. Cut into individual rib portions. If desired, serve with orange wedges. Makes 4 servings.

Have the butcher split the rack of ribs in half lengthwise.