Angelic Roadkill

As sweet as an angel but as messy as something you've peeled off the front-bumper of your 1958 Plymouth Fury, I love these ribs as an accompaniment to something spicier. Always messy, I prefer serving these with flat bread of some kind.

• Ready In: 10 hrs
• Serves: 16
• Yields: 16 appetizers

Ingredients

• 2 1⁄2 lbs country-style boneless pork ribs
• 4  tablespoons honey
• 1  tablespoon tomato paste
• 1  tablespoon molasses
• 1  tablespoon dried marjoram (ground into powder)
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1  cup dark brown sugar
• 1  tablespoon garlic (minced)
• 1⁄2 cup chicken broth

Directions

1. Cut the ribs in half and set aside.
2. Mix all of the other ingredients together in a bowl. Start with the chicken broth before adding the honey; whisk the honey and tomato paste in, to help them both dissolve.
3. Marinate the meat in the other ingredients, turning to coat everything. Refrigerate for 2-4 hours; overnight is best.
4. Make a pouch out of aluminum foil and place the meat and its marinade inside. Crimp it shut.
5. Place the aluminum foil pouch into a heated 225 degree (Fahrenheit) oven.
6. Roast for 6 hours.
7. Remove, plate, and serve. A good side-dish for these ribs are Native American fry bread, tortillas, or warmed pita bread.