Baked Mahogany Spareribs

6 pounds pork ribs (baby back), trimmed
ginger barbecue sauce (or favorite)
6 tablespoons balsamic vinegar
salt, pepper and cayenne to taste

Prepare ginger barbecue sauce. Drop ribs in boiling water to cover and blanch for 4 minutes. Remove and pat dry. Score white membrane on underside with a knife. Place ribs on a rack in a large roasting pan or use 2 racks and pans. Brush ribs generously on both sides with balsamic vinegar. Season on both sides lightly with salt and pepper, and more generously with cayenne. Let rest for 15 minutes. About 10 minutes before baking, preheat oven to 325ºF.

Reserve 3/4 cup ginger barbecue sauce for glaze and set aside. Brush ribs generously on both sides with about 1/3 of remaining sauce. Place ribs in oven and bake, basting every 30 minutes with remaining sauce, until they are a rich dark brown and are tender when pierced with a knife, about 1 1/2 hours. When done, remove and mound on a serving tray. Place reserved sauce in a heavy saucepan over medium high heat. Cook, stirring, until sauce is reduced and has syrup-like consistency, 3-4 minutes. Remove from heat an brush onto ribs.

Serves 6.