Before roasting, the ribs are marinated with vinegar, lime juice, ginger and maple syrup. Rich in flavor, this dish is definitely mouth watering.

Marinate the ribs: Blend marinade ingredients together in a bowl. Cut the ribs into serving-sized pieces and place in a large Ziploc freezer bag. Pour the marinade over the meat and zip the bag. Allow the meat to marinate in the refrigerator for at least 6 hours, or overnight.

Remove the meat from the refrigerator about 30 minutes before you start cooking, to allow it to come to room temperature. Carefully remove the meat from the zip lock bag, reserving all the marinade in the bag. Dry the ribs on paper towels.

Cook the ribs: Heat the oven to 400 °F. Pour the remaining marinade into a small saucepan. Over low heat, bring the marinade to a boil. In a small bowl, blend the tomato paste and wine. Add this mixture to the boiling marinade. Allow the mixture to simmer until reduced and fairly thick. Season with salt and pepper to taste.

Spray the grill pan well with vegetable oil. Place the grill pan on a burner and have a large piece of heavy-duty aluminum foil ready. Season the ribs well with salt and pepper and place them in the hot pan, the best part down. Cook until nicely browned. Turn the ribs over and spoon sauce generously on the ribs, reserving some for later use. Cover the pan with the foil, shiny side in, and place in the preheated oven for 20 minutes. Using a mitten, remove the pan from the oven, and turn the ribs over. Add more sauce. Cover again and bake for 20 minutes more. Remove from oven and allow ribs to rest for 5 to 10 minutes before serving.