Ingredients

3 racks pork back ribs 1 lime, thinly sliced 1 tsp (5 mL) whole black peppercorns 1 cups (300 mL) ketchup cup (175 mL) pure maple syrup ⅓ cup (75 mL) balsamic vinegar cup (50 mL) cider or red wine vinegar 2 tbsp (25 mL) soy sauce 2 tsp (10 mL) dry or Dijon mustard tsp (1 mL) cayenne pepper

Description

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

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