A unique sweet, savory, and spicy dish featuring tender ribs glazed with a "mock mincemeat" sauce—a fruit-based condiment without actual meat.br br Core Ingredients:br Ribs: 3-4 lbs pork baby back or country-style ribs.br br Dry Rub: 1 tbsp brown sugar, 1 tsp salt, 1 tsp paprika, ½ tsp black pepper, ½ tsp garlic powder.br br Mock Mincemeat Sauce: 1 cup prepared jarred mincemeat (or homemade: chopped apple, raisins, currants, brown sugar, citrus zest, cinnamon, cloves, nutmeg, and a splash of brandy or cider vinegar).br br Sauce Aromatics: ½ cup ketchup, 2 tbsp Worcestershire sauce, 1 tbsp Dijon mustard, 1-2 tbsp apple cider vinegar, 1 clove garlic (minced).br br Simplified Procedure:br --Prep Ribs: Pat ribs dry. Mix dry rub ingredients and coat ribs thoroughly. Let sit for 30 mins.br --Par-Cook Ribs (Oven): Preheat oven to 300°F (150°C). Wrap ribs in foil and bake for 1.5-2 hours until tender. (Alternatively, simmer in liquid on stovetop for 1 hour).br --Make Sauce: In a saucepan, combine mincemeat, ketchup,br --Worcestershire, mustard, vinegar, and garlic. Simmer for 5-10 minutes until slightly thickened.br --Glaze & Finish: Increase oven temp to 400°F (200°C). Unwrap ribs, place on baking sheet. Brush generously with sauce. Bakeroast for 10-15 minutes until caramelized and sticky, brushing with more sauce once.br --Rest & Serve: Let ribs rest for 5 minutes. Serve with extra warm sauce on the side.br br Key Tip:br The par-cooking step (braising or slow roasting) is essential for fall-off-the-bone tenderness before the final glazing and caramelizing.