Jennifer McLagan designed this recipe from her book Bones (Harper Collins, 2005), to be both sweet and hot. To increase the spiciness, she says, add more chipotle pepper and adobo sauce. This glaze can also be used on spareribs.

3 racks of pork back ribs, about 3 pounds (1.5 kg)

Kosher salt and freshly ground black pepper

2 tablespoons (30 mL) vegetable oil

2 medium onions, diced

3 garlic cloves, finely diced

One can (28 ounces /796 mL) whole tomatoes

1 chipotle pepper, packed in adobo, seeded and finely diced 2 teaspoons (10 mL) adobo sauce

2 teaspoons (10 mL) tomato paste

1/2 cup (125 mL) maple syrup

1. Preheat the oven to 325F (160C). Remove the papery membrane from the bone side of the ribs: Using a small, sharp knife, detach the membrane from the bone at one end of the rack. Grab the loose piece of membrane with a dish cloth and pull it off.
2. Place the ribs in a single layer, bone-side down, on a rack in a roasting pan (use two pans if necessary). Season the meat side with salt and pepper, then add 2 cups (500 mL) water to the pan and cover with aluminum foil. Cook for 45 minutes to one hour, or until the ribs are tender.
3. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onions and cook over medium heat until they begin to colour, about five minutes. Add the garlic, tomatoes with their juice, chipotle pepper, adobo sauce and tomato paste and bring to a boil, stirring to scrape the bottom of the pan. Reduce the heat so the sauce bubbles gently; cook, uncovered, for 30 minutes. Remove the sauce from the heat and stir in the maple syrup. Puree in a blender until smooth.
4. Remove the ribs from the oven. Increase the oven temperature to 400F (200C). Transfer the ribs to one or two baking sheets lined with aluminum foil and brush with the glaze. Bake for another 10 to 15 minutes, brushing with the glaze. You could also glaze the ribs on a hot grill.

Article: Bones at their Best