1/4 cup (60 ml) wine vinegar

2 tablespoons (30 ml) Angostura bitters

1/4 cup (60 ml) ketchup

3 cloves garlic, finely chopped

2 onions, sliced

1 teaspoon (5 ml) allspice

1 tablespoon (15 ml) cumin

1 tablespoon (15 ml) Aleppo pepper (see note)

1 tablespoon (15 ml) salt

2 teaspoons (10 ml) black peppercorns

3 lb (1.35 kg) of pork ribs, cut between each bone

In a large bowl, combine all the ingredients.

Place the meat in the marinade and coat well. Cover and refrigerate for 12 to 24 hours.

With the rack in the middle position, preheat the oven to 170 °C (325 °F).

Spread the meat and onions on a baking sheet and bake for 1 hour 15 minutes to 1 hour 30 minutes, until the meat falls off the bone.

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