Spiced Sweet-and-Sour Ribs

Preheat oven to 300°F with rack positioned 8 inches from heat source. Using a paper towel, pull membrane off back of ribs, and discard. Using a boning knife or paring knife, trim 1/2 inch of meat from the thin ends of the ribs to reveal the bones; scrape the exposed bones clean.

在小煎锅中煮香菜，香菜，茴香和小茴香，在媒介上煮，搅拌和旋转煎锅，直到烤和香，大约2分钟。将混合物转移到香料研磨机中。让冷却约5分钟。处理直到将其磨成粗粉，约30秒。

慷慨地撒上盐和胡椒粉调味；用地面香料混合物擦肋骨。将肋骨，肉色的一面放在烤架安全的金属丝架上，固定在大带烤盘内。在预热的烤箱中烤直到嫩，但不会崩溃，大约2小时15分钟。

Meanwhile, heat oil in a medium saucepan over medium. Add onion and 1/8 teaspoon salt; cook, stirring occasionally, until softened, about 5 minutes. Add vinegar, balsamic reduction, and maple syrup. Bring to a simmer over medium-high; simmer, stirring occasionally, until thickened and reduced to about 2/3 cup, 5 to 8 minutes. Remove from heat.

从烤箱中取出肋骨，然后将肉鸡加热到高。翻转肋骨肉色的一面。用一些洋葱釉刷排骨。返回烤箱，然后小心地看着烤箱，直到褐色1至2分钟。从烤箱中取出；翻转肋骨，并用一些釉料刷顶。返回烤箱；烤直到在另一侧变成褐色，1至2分钟。从烤箱中取出；翻转肋骨，并用剩余的釉料刷。 Continue broiling until ribs look sticky and shiny, 1 to 2 minutes.

Transfer ribs to a carving board; let rest 5 minutes. Cut ribs between bones to separate, and mound ribs on a serving platter