Criminara Ribs and Pasta

This is a variation on my Criminara Sauce.

Peel and puree with food processor 6 red bananas and 2 yellow (Cavendish) bananas that have been allowed to go soft.  Cut into eights and remove stones from 3 blue velvet apricots, 3 apriums, 3 plumcots, 2 black plums, and 1 red plum.  Puree and add with banana to large saucepan.  Put 1/4 cup each black strap rum and cherry rum and 1/2 cup pomegranate-cherry juice in food processor and run to help clean out, then add liquid to saucepan.  Add 1 tbsp kosher salt, 2 tbsp monkfruit-in-the-raw, 1 cup water, 1/2 tsp ginger honey crystals, and 1 tsp Saigon cinnamon.  Bring heat to 6 (medium-medium high).  Once boils, cook for 10 minutes, stirring occasionally.  Drop heat to 4 (medium-medium low) and cook for 25-30 minutes longer, stirring occasionally.

Add 1 tbsp paprika, 1/2 tsp ground brown mustard, 1/2 tsp ground oregano, 1/2 tsp ground marjoram, 1 tsp rosemary leaf powder, and 2 tsp apple cider vinegar.  Stir vigorously for 2-3 minutes.

Preheat oven to low broiler setting.  Place a rack a few inches beneath.  Take approx. 4 lb pork babyback ribs and cut into individual ribs and place in two rows in large glass baking dish.  Stir together sauce well and ladle fair amount over each rib.  Place on top rack for 3 minutes, then drop to a middle rack and drop heat to 300, baking for 2 hours.

Turn heat off under sauce and cover, letting simmer and cool.  I had the sauce over some nice rigatoni while my wife had hers over some brown rice pasta, with the ribs around the edges; the pasta that wound up under the ribs was quite delicious.  We kept her bones (mine had touched wheat so we did not want to chance it) and gathered together the drippings from the ribs and the last of the sauce (about a ladleful or two) into a container to use in another dish.