Barbecue Maple Baby Back Ribs  

No grill? No problem. With cheap balsamic vinegar and a functioning broiler these racks of baby back ribs are sinfully simple and fall off the bone, perfectly tender and mouth-watering. 

 1. Preheat oven to 375ºF. 

 2. Rub the baby back racks of ribs generously with great amounts of seasoning. Using roughly equal parts salt and black pepper, with half as much garlic powder. Go crazy!  

 3. Put the ribs into a large roasting pan, on top of a rack so they’re a couple of inches off the bottom of the pan. This lets the heat circulate round the ribs and cooks them evenly. 

 4. Pour the cheap balsamic vinegar into the pan until it’s up to an inch deep. The ribs´ll steam in this and tenderize! Make sure the steam will stay trapped by covering the pan tightly and completely with aluminum foil. 

 5. Ninety minutes later, take the ribs out of the oven. Gently! Steam is hot!! They should look a little shriveled and gray and, to be honest, not all that appetizing. That´s perfect! 

 6.Now´s the time to use the broiler. Put the ribs on a sheet tray and daub them with a thick layer of sauce. Crank the broiler up high and put the rib slabs underneath. This is where you need to pay attention. They should be crispy but you don´t want a barbecue in your kitchen! You want to hear bubbles and pops, see that fabulous brown crust and smell that barbecued badness! Then, they are ready to go!  

 7. Leave to cool a little and slice them into portions. Serve on a large plate and drizzle extra barbecue sauce. 

 For the sauce 

1/2 cup chopped onion
3 tablespoons water
olive or canola oil
3 cups ketchup
1/2 cup pure maple syrup
4 cloves garlic, minced
2 tablespoons apple cider vinegar
1 tablespoons tomato paste
1 tablespoons Worcestershire sauce
1 tablespoons smoked paprika
1 teaspoon dry mustard
1 teaspoon ground pepper 

 Blend onion and water into a puree. Heat a three-quart sauce pan over medium heat. Add oil to coat pan. 

When the pan is hot, add the onion puree. Reduce heat to medium low and simmer until the onion is golden and the water is almost gone. 

Add the rest of the ingredients. Stir and cook for about 20 minutes until thick. Remove from heat to cool. 


Coat the ribs the night before, wrap them in plastic wrap and refrigerate. 

1/2 teaspoon extra smoked paprika added to the sauce gives some of the outdoors smoky BBQ flavour 

If you don’t have a roasting rack, don´t bother buying one—just ball up a few sheets of aluminum foil and throw them in the pan so your meat stays high and dry. You could also cannibalize your stove’s burner grates and put them in the bottom of the pan to keep your meat suspended 

If you don’t have enough balsamic vinegar, add beer, which is generally a good idea with any recipe!