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Recipe Detail Page
Icky Sticky Pile of Bones
Autumn 2008
Skeletons beware! These ribs will have everyone digging in to the pile of bones and looking for more. A slow braise creates melt-in-your mouth tender ribs and a dark, sweet and tangy sauce glazes them just perfectly. The ribs can be braised ahead of time (to the end of step 3), cooled, covered and refrigerated for up to 1 day and the sauce can be made up to 1 week ahead and stored in the refrigerator. Increase the baking time by about 5 minutes if the ribs are cold. Be sure to pile the finished ribs in a random manner with lots of height on a platter for maximum drama.
Serves 6
3 racks pork back ribs
1 lime, thinly sliced
1 tsp (5 mL) whole black peppercorns
1¼ cups (300 mL) ketchup
¾ cup (175 mL) pure maple syrup
⅓ cup (75 mL) balsamic vinegar
¼ cup (50 mL) cider or red wine vinegar
2 tbsp (25 mL) soy sauce
2 tsp (10 mL) dry or Dijon mustard
¼ tsp (1 mL) cayenne pepper
1. Preheat oven to 325ºF (160ºC).
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 1½ cups (375 mL) hot water onto baking sheet. Cover entire pan with foil, sealing edges tightly. Bake for 1 to 1½ hours, or until ribs are fork-tender and pulling away from the bone. Discard water, lime slices and peppercorns.
4. Meanwhile, combine ketchup, 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 minutes or until reduced by about one-third 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 minutes, brushing halfway with reserved sauce, until ribs are glazed and sticky. Pile ribs on a warmed serving platter and serve immediately.
Serves 6
