2 kg baby back ribs, small and skinny

1 cup (250 ml) maple syrup

1/4 cup (60 ml) ketchup

1 teaspoon (5 ml) horseradish purée

1 tablespoon (15 ml) Worcestershire sauce

1 tablespoon (15 ml) white wine vinegar

1 tablespoon (15 ml) Dijon mustard

Salt and pepper

In a large pot, cover the ribs with cold water. Bring to a boil, skimming frequently. Cover and simmer for 50 minutes. Drain.

Preheat the oven to 180 °C (350 °F).

In a bowl, combine the remaining ingredients. Coat the ribs with the marinade. If time allows, they can marinate in the refrigerator for a few hours. Drain the ribs. Place on a baking sheet lined with aluminum foil. Bake for about 30 minutes, basting frequently.

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