The Ribs:

     6 individual racks of baby back ribs, well trimmed
     4 quarts of water to cover
     2 cups white wine vinegar
     2 tablespoons salt
     3 tablespoons leaf marjoram

   Bring the water, vinegar, salt, and marjoram to a boil in a large kettle. Add the ribs and return to a boil. Then reduce heat and simmer until ribs are fork tender....about 1 1/2 to 2 hours. Remove ribs from the pot, drain and reserve. This operation can be completed several hours ahead of time. Allow the surface of the ribs to dry. This will enable the sauce to nap well.

The Sauce:

     1 bottle 3 Islands Madeira
     1/2 cup strained honey, or Barbados molasses
     1 2-inch piece of fresh ginger, peeled and minced
     1/3 cup Bertman's Original Ball Park mustard
     2 cloves garlic, peeled and minced
     Tabasco sauce, to taste

   Combine all of the ingredients in a non-corrosive saucepan. Bring to a simmer over medium-high heat. Simmer until the liquid is reduced by two-thirds.....approximately 30 minutes. Or, combine all of the ingredients in a large soufflé dish. Place uncovered in a microwave oven. Microwave at full power until contents have been reduced to about 1 1/3 cups.

To Complete (3 Methods):

    GRILL:  Heat the grill until the coals have mellowed to a soft glow. Paint the ribs with the sauce and grill on both sides. Baste often. Serve with additional sauce, on-the-side.

    BROILER:  Set the broiler rack on the lowest level beneath hot coil or flame. Glaze the ribs during cooking. Serve with extra sauce.

    OVEN:  Rack ribs on foil lined baking sheet. Brush well on both sides. Bake ina pre-heated 450-degree oven, 5 to 10 minutes, until set. Serve with additional sauce, on-the-side.

Enjoy!

(Recipe Copyright © The American Wine Society)