Maple Glazed Ribs

Haven't made these lately but I've had a few requests for my recipe. They've got a nice mild but sweet flavour that caramelizes nicely on the barbeque.

Side or back ribs (whatever your preference and averaged about 1/2-1 rack per person)

1 medium onion, sliced

2 celery ribs, with leaves, coarsely chopped

10 whole black peppercorns

Water, to cover

1 1/2 cups corn syrup

1/2 cup maple syrup (sometimes I add more depending on the taste once mixed)

1/4 cup apple cider vinegar

3 tbsp. chili sauce (I use sriracha)

1 small onion, finely chopped

1 tsp. Worcestershire sauce

3/4 tsp. dry mustard

1/2 tsp. salt

1/8 tsp. pepper

Place ribs, onion, celery and peppercorns in Dutch oven. Cover with water. Bring to a boil. Cover, reduce heat and simmer for 1 1/2 hours until ribs are tender. Remove ribs and pat dry with a paper towel.

Combine remaining 9 ingredients in a medium bowl. Pour over ribs (large dish or Ziploc), turn to coat and marinade overnight or for a minimum of 4 hours.

Heat the barbeque and grill until browned & caramelized!