• Make-Ahead

Ingredients

1. 1/4 cup extra-virgin olive oil
2. 1 large onion, finely chopped
3. 2 tablespoons minced garlic
4. 2 teaspoons dried oregano
5. 2 teaspoons ground black pepper
6. 1 teaspoon sweet paprika
7. 1 teaspoon cayenne pepper
8. 1 teaspoon crushed red pepper
9. 1 cinnamon stick
10. 1 cup honey
11. 1 cup ketchup
12. 3/4 cup Dijon mustard
13. 3/4 cup distilled white vinegar
14. 1/2 cup veal demiglace (see Note)
15. 2 large racks of meaty pork ribs (8 pounds), cut into individual ribs
16. 1 cup water

Directions

1. In a large saucepan, heat the olive oil. Add the onion and garlic and cook over moderately low heat until softened, about 7 minutes. Add the oregano, black pepper, paprika, cayenne, crushed red pepper and cinnamon stick and cook, stirring, until fragrant. Add the honey, ketchup and mustard and cook over moderate heat until slightly thickened, about 5 minutes. Add the vinegar and demiglace and cook until thickened, about 10 minutes; let cool. 
2. Put the ribs in 2 large resealable plastic bags. Add the sauce to the bags. Seal and refrigerate overnight. 
3. Preheat the oven to 350°. Transfer the ribs and marinade to a large roasting pan and bake for 1 1/2 hours. Add the water to the pan, turn the ribs and bake for about 1 hour longer, until the ribs are very tender and thickly glazed. Discard the cinnamon stick. Transfer the ribs to a platter and serve.

Make Ahead

The ribs can be refrigerated for up to 2 days and reheated, covered, in the oven.

Notes

Demiglace is available at specialty food shops and many supermarkets.