These baby backs are sticky, sweet and tart and really delicious. I first steamed the ribs in the oven in beer, onion, garlic and bay leaf. When the ribs are tender I finished them in the oven with a glaze I made from Mosto Cotto syrup, dijon mustard, brown sugar and vinegar. These can also be finished on the grill either way they are delicious. The Mosto Cotto syrup I have has both Amarena Cherries and Montepulciano grapes, the byproduct of these grapes (after the wine) is used to make balsamic vinegar. If you do not have access to Mosto Cotto syrup use balsamic vinegar and natural unsweetened black cherry juice.

Makes 1 slab of baby back ribs feeds 3 or 4 depending on serving size

The glaze:

• 1/4 cup Mosto Cotto syrup
• 1 tablespoon +2 tsp dijon mustard
• 2 tablespoons brown sugar (dark or light)
• 1 tablespoon red wine vinegar
• OR
• 1/4 cup good balsamic vinegar
• 3 tablespoons natural black cherry juice then add all the other ingredients listed above omiting red wine vinegar

To small saucepan add the Mosto Cotto syrup( or balsamic vinegar and cherry juice), mustard, brown sugar and vinegar (don't add the vinegar if using the balsamic and cherry juice) whisk together and simmer until it reduces by 1/4. Set aside to cool Pre heat oven to 425 degrees

Ribs:

• 1 slab baby back ribs
• 1 onion peeled and quartered
• 3 cloves garlic peeled and smashed
• 1 bay leaf (fresh or dried)
• salt and pepper
• 3 cups beer, water or stock

1. Salt and pepper the ribs. To a roasting pan add the ribs the liquid, onion, garlic and bay leaf. Cover either with lid or foil and roast for 1 1/2 - 2 hours. Halfway through roasting time turn the ribs over and continue cooking until they are fork tender. Reduce oven temp to 375
2. Remove ribs when done from the cooking liquid ( I save it for stock) place ribs back in roasting pan and brush each side with the glaze. Put back in the oven for 45-60 minutes, baste every 20 minutes with glaze. When done they will be beautifully caramelized. Remove from pan, tent with foil. Brush more glaze on when ready to serve. If grilling follow instructions for your grill.