Mix together 1 tablespoon Knorr Selects Granulated Chicken Flavor Bouillon and ground pepper. Set aside.
Clean the pork ribs. Rinse under cold water, remove the membrane that covers the bones and pat it dry. Removing the membrane is easy. Turn the ribs bottom side up, insert a knife under one corner of the membrane (it is whitish and very thin). Then pull it with your fingers.
Place pork ribs on baking sheet on top of a large piece of aluminum foil, enough to cover the ribs completely.
Brush 1/4 cup orange juice on both sides of the ribs and sprinkle the black pepper and seasoning mix on both sides of the ribs as well. Make sure the meaty side is down. Cover with the aluminum foil.
Bake at 250 degrees Fahrenheit for 70 minutes. Then turn oven temperature up to 350 degrees Fahrenheit and bake for another hour.
While ribs are baking, make the guajillo sauce. Bring 1 cup of water to a boil. Submerge the guajillo peppers and garlic in it. Turn the heat off, cover and let soak for 20 minutes. Strain.
In a blender or food processor mix guajillos, garlic, remaining orange juice, lime juice, 1 tablespoon Knorr seasoning, and honey until smooth. Strain.
Heat olive oil in a pan and pour in blended guajillo sauce. Bring to a boil, then simmer for 20 minutes. Taste for seasoning, if you feel it needs a little more, add more Knorr, one half teaspoon at a time. Divide the sauce in half.
After the 2 hours of baking. Carefully remove the ribs from the oven. Open the aluminum foil carefully and brush half of the sauce on both sides of the ribs.
Switch your oven settings from bake to broil at 400 degrees F. Return ribs to oven, meat side up, and broil uncovered for 10 minutes or until just slightly charred.
Take out of the oven, cut, and serve. You can brush them with the other half of the sauce or place it on the table for dipping.