Drunk & Sweet Baby Back Ribs
I like to make this yummy recipe from Michael Lomonaco a day ahead so that they can slow-cook and fill the house with that luscious smoky, sweet, tart smell. Nothing like coming home from a hard day's work and feeling "the love" of dinner beckoning you to sit down, relax, forget the cares of the day. Toast each other with a nice glass of wine, and share the moment, in love with how great life is! You and your partner will enjoy a nice lemon sorbet after 
dinner and then go shower and snuggle!
Drunk & Sweet Baby Back Ribs
4 racks baby back pork ribs (5-6 lbs), cut into individual ribs
1 cup Spanish sherry vinegar
1 cup honey
1/4 cup soy sauce
1 tablespoon smokey paprika
1 tablespoon Chipotle chilies in Adobo sauce, chopped
3 cloves garlic, finely chopped
Salt and pepper
Put rib racks in a large plastic zipper bag
Whisk together vinegar, honey, soy sauce, paprika, chili and garlic in a bowl
Pour marinade over ribs. Zip bag and shake the marinade and ribs so that marinade totally covers ribs.
Refrigerate marinading ribs for 2-3 hours or overnight. Turn marinade and ribs a few times in fridge.
Preheat oven to 400°F.
Spray two 13x9 pans with cooking spray.
Place the ribs and the marinade in one layer in baking dishes, season with salt and pepper.
Roast ribs 30 minutes at high heat, then turn oven down to 325°F, and continue to roast for an additional 45 minutes, turning ribs over using tongs to brown other side.
Cook until browned and serve with a drizzle of the reduced marinade.
Serve with hot rolls, fresh green salad and a nice Merlot. Lip smacking good!