ROASTED BEEF BACK RIBS
1 (14 oz) bottle ketchup
½ cup maple syrup or ½ cup honey
3 tablespoons balsamic vinegar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon fresh minced garlic (to taste) (optional)
3 finely chopped green onions or ½ cup chives
½ tsp cinnamon
½ tsp allspice
¼ tsp fresh ground black pepper (or to taste)
1 dash hot pepper sauce (optional) or 1 dash cayenne pepper (optional)
4 lbs. meaty beef ribs
In a medium bowl, combine all ingredients, except for beef, and adjust seasonings to taste (the sauce should have a good balance of sweet and savory flavors). Place ribs in a large bowl and coat with the sauce. Cover and refrigerate for 2 hours or as long as 48 hours, turning the ribs every so often.
Preheat the oven to 325 degrees. Drain the ribs (reserving the sauce) and place them in a large roasting pan, bone-side down. Brush with sauce and bake for 30 minutes. Remove from oven and turn the ribs over, brush with additional sauce and bake for another 30 minutes. Turn one more time, brush with the remaining sauce and bake for another 35-40 minutes or until ribs are tender, basting every so often.
NOTE: The sauce may be doubled if desired.