Icky Sticky Pile of Bones

By KimChi381

Ingredients

• 3 racks pork back ribs
• 1 lime, thinly sliced
• 1 tsp (5mL) wohle black peppercorns
• 1 1/4 cups (300mL) ketchup
• 3/4 cup (175mL) pure maple syrup
• 1/3 cup (75mL) balsamic vinegar
• 1/4 cup (50mL) cider or red wine vinegar
• 2 tbsp (25mL) soy sauce
• 2 tsp (10mL) dry or Dijon mustard
• 1/4 tsp (1mL) cayenne pepper

Details

Servings 6

Preparation

Step 1

1. Preheat oven to 325F (160C).

2. Place ribs on a cutting board, meaty side down. Insert the tip of a knife underneath the thin membrane covering the bones at the narrow end of the rack. Using paper towel to grip the membrane, carefully peel off membrane and discard.

3. 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 (375mL) hot water onto baking sheet. Cover entire pan with foil, sealing edges tightly. Bake for 1 to 1.5 hours, or until ribs are fork-tender and pulling away from the bone. Discard water, lime slices and peppercorns.

4. Meanwhile, combine ketchup, maple syrup, balsamic vinegar, cider vinegar, soy sauce, mustard and cayenne in a saucepan. Bring to a boil over medium heat, stirring often. Reduce heat and simmer, stirring often, for about 20 mins or until reduced by about 1/3 and thickened.

5. Line a large baking sheet with parchment paper or foil.

6. Cut slabs of ribs between bones into individual ribs and place in a large bowl. Add sauce and toss to coat evenly. Place on baking sheet meaty side up, leaning ribs against each other as necessary to hold upright, reserving any extra sauce. Bake for about 20 mins, brushing halfway with reserved sauce, until ribs are glazed and sticky. Pile ribs on a warmed serving platter and serve immediately.