1. Place the orange zest, orange juice, syrup and Worcestershire sauce in a large mixing bowl.
2. Mix together well.
3. Add the chili sauce paste and mix until completely blended.
4. Place 3 1/2 lbs. of the ribs in a large ziploc bag.
5. Pour half of the orange mixture into the bag.
6. Seal and turn a couple of time to cover the ribs well.
7. Do the same with the other 3 1/2 lbs. of ribs using the rest of the mixture.
8. Refrigerate at least 2 hours before cooking.
9. Place the ribs in a large roasting pan.
10. Save the orange mixture to use as a baste for the cooked ribs.
11. Salt the ribs to taste and cover with aluminum foil.
12. Preheat oven to 350 degrees.
13. Bake covered for 1 hour.
14. Remove the aluminum foil and continue baking another hour.
15. Place the saved orange mixture in a saucepan over medium heat.
16. Stir in the ketchup.
17. Cook, uncovered, about 6 minutes or until the mixture is reduced to about 1 C.
18. Place the cornstarch into the water.
19. Whisk until the cornstarch is completely dissolved.
20. Stir in the cornstarch.
21. Stir constantly until the mixture thickens into a glaze.
22. When the ribs are tender turn the heat to 400 degrees.
23. Pour the glaze over the ribs.
24. Bake another 10 minutes or until the glaze begins to bubble.