These ribs are absolutely fantastic! The combination of spices is just great and the sauce is incredibly tasty. I have tried several different recipes for ribs - but there's just nothing like these. The meat just falls off the bones (so much so that it's difficult to serve the ribs). My mouth is watering as I am thinking about what to write. There are just no words to describe the incredible taste and tenderness of this dish. I could even do without the honey glaze - I don't care much for anything sweet with my meat. Maybe next time I brush them with the sauce for the glazing step. The only thing left to say is that this recipe is adapted from Food & Wine. Enjoy!
2 tbsp paprika
2 tbsp ground cumin
1 1/2 tbsp yellow mustard powder
1 1/2 tbsp black pepper
1 tbsp ground cinnamon
2 1/2 tbsp salt
8 pounds pork babyback ribs, cut into 3-rib sections
5 tbsp unsalted butter
2 onions, cut into 1-inch dice
2 bay leaves
One 750-ml bottle fruity red wine, such as Pinot Noir
3 quarts chicken stock
1/2 cup honey, warmed
Mix all the spices for the rub together. Sprinkle the spice rub all over the ribs; refrigerate overnight. Let the ribs return to room temperature. Preheat oven to 350F. In a very large ovenproof pot, melt 1 tbsp of the butter. Add one-third of the ribs and cook over moderately high heat until browned, 2 minutes per side; transfer to a baking sheet. Repeat with remaining rib sections, using 1 tbsp of butter per batch. Melt the remaining 2 tbsp of butter in the pot. Add the onions and bay leaves, cover and cook over moderate heat, until starting to brown, 8 minutes. Add the wine and boil for 4 minutes. Add the stock and bring to a boil. Return the ribs to the pot and bring to a simmer. Cover and braise for 2 hours, until very tender. Skim the fat from the cooking liquid. Transfer the ribs to 2 large rimmed baking sheets, meaty sides up. Boil the liquid over high heat until reduced to 2 1/2 cups, about 45 minutes. Discard the bay leaves and puree the sauce. Preheat the oven to 500F. Brush the ribs with half of the honey. Roast for 12-15 minutes, basting once with the remaining honey, until the ribs are richly glazed. Serve with the sauce, your favorite crunchy bread, and a side salad.