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1
Preheat the oven to 350.
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2
In a saucepan, combine the maple syrup, tomato sauce, vinegar, lemon juice, brown sugar, garlic, ginger and 1 teaspoon each of salt and pepper; bring to a boil.
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3
Simmer over low heat for 15 minutes.
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4
Meanwhile, set each rack of ribs on a large rimmed baking sheet, meaty side up, and season all over with salt and pepper.
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5
Roast the ribs for 30 minutes, shifting the pans from top to bottom halfway through cooking.
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6
Brush the ribs with some of the sauce and roast for about 1 1/2 hours longer, brushing with the sauce every 15 minutes and shifting the pans occasionally.
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7
If the pan juices begin to burn, add a few tablespoons of water to the pans and scrape up any caramelized drippings; baste the ribs with the drippings.
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8
Remove from the oven.
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9
Preheat the broiler and position a rack 8 inches from the heat source.
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10
Put both racks of ribs on 1 baking sheet, meaty side down, and brush with the sauce.
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11
Broil the ribs for 2 to 3 minutes, until glazed and lightly crusty.
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12
Turn the ribs, brush with any remaining sauce and broil for about 3 minutes, or until glazed and crusty; transfer to a work surface.
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13
Cut in between the bones, mound the ribs on a platter and serve.
