Icky Sticky Pile of Bones (back ribs)
by Sandra Thomson
Picture By Franny N.
prep time 25 minutes, cooking time 2 hours 325 ℉
3 racks of Pork back ribs
1 lime, thinly sliced
1 tsp whole black peppercorns
1¼ c ketchup
¾ c maple syrup
⅓ c Minus 8 vinegar
¼ c red wine
2 tbsp soy sauce
2 tsp dry or Dijon mustard
¼ tsp cayenne pepper
1. Place ribs on a large rimmed baking sheet, meaty side up. Place lime slices on ribs and sprinkle peppercorns onto baking sheet. Pour 1.5 cups hot water onto baking sheet. Cover entirely with foil, sealing edges tightly. Bake for 1.5 hours until ribs are fork tender, and pulling away from the bone. Discard lime, water and peppercorns. CAN BE PREPARED DAY AHEAD.
2. Combine ketchup, maple syrup, Minus 8, red wine, soy sauce, mustard and cayenne pepper. Bring to a simmer, stirring often. Reduce heat, simmer until thickened about 20 minutes. CAN BE PREPARED AHEAD.
3. Line baking sheet with foil.
Cut ribs into individual portions and place in large bowl. Add sauce, toss to coat evenly. Place on baking sheet meaty side up. Bake about 20 minutes at 325 ℉, brushing with reserved sauce halfway through until glazed and sticky. Serving suggestion: with rice and green salad.