This New York Times article provides a recipe for making sticky, tender baby back ribs in the oven using a surprising four-ingredient glaze made of grape jelly, soy sauce, and rice vinegar.
The recipe celebrates Concord grapes, a variety of grape that won first prize in an 1853 exhibition for the Boston Horticultural Society, with their intense berried juiciness and jammy aroma. The recipe involves enveloping the large rack of ribs in foil and letting it cook slowly in a low oven for a couple of hours to produce melting pork that slips off the bone. The grape jelly-soy-vinegar mixture then reduces into a sticky lacquer that is brushed onto the ribs and broiled until charred. The dish can be served as a game-day snack with beer or as a sit-down meal with white rice, and guests can guess the surprise ingredient of the grapy sauce. This fruit-and-meat pairing is not a new concept, with examples such as mint jelly and lamb chops, orange marmalade and duck breasts, and strawberry jam and yangnyeom chicken.