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The ideal food to eat with your fingers, the meat on baby back ribs shrinks away from the bone during cooking, creating a convenient handle for picking them up. This recipe comes from "Martha Stewart's Hors d'Oeuvres Handbook."

• 1/4 cup cider vinegar
• 2 tablespoons unsulfured molasses
• 2/3 cup pure maple syrup
• 1/2 cup Dijon mustard
• 1/4 cup harissa
• 2 pounds baby back or spare ribs, cut in half lengthwise and cut into individual ribs
• Coarse salt and freshly ground black pepper

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