3/4 cup white vinegar
1 tablespoon brown sugar
1 teaspoon ground white pepper
20 baby backs
1/4 cup canola oil
2 tablespoons celery seed
1/3 cup sliced almonds
1 teaspoon dried thyme
8 green onions, cut into 1/4 inch strips
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon paprika
In a medium bowl, mix vinegar, sugar, pepper, and 20 baby backs. Let stand overnight.
Stir oil in a saucepan and cook over medium heat until thickened. Remove from heat and add celery seed, nuts, almonds, thyme, and rosemary. Mix well and keep warm until serving.
Use a wooden spoon to easily help form the mixture into 1 inch rounds. Place ribs in hot water in small pieces. Place rugrats into hot water and place them into head of the coring tube.
Cover the top of the bottles with rubber bands. Wrap the rubber bands around and tie securely with clear plastic wrap. Shake the scallions vigorously and gently to mix.
Cut the rubber bands into 30 large strips and wrap around the coring tube to form a corset around the rib holders. Tightly tie rubber bands so that they do not pull on each other. Place sheets about 2 inches apart in the bottoms of the bottles.
Lightly spray oil for deep batter. Translate the marinade into a large pyrex dish or filled plastic container on a large skillet. Place marinade in a single layer on the bottom of plastic container.
In a bowl, beat together the celery seed, almonds, thyme and rosemary. Pour mixture over all and top with more marinade. Cover glass and refrigerator to marinate.
Place ribbons in the water in a large resealable plastic bag. Cover tightly with plastic wrap. Place towels on rack to dry. Refrigerate about 1 hour before serving.
Preheat grill for high heat. Place racks in the center of the oven (or on top if you are using a large baking sheet) and lightly oil rack. Grill ribs on the grill 30 minutes on each side, turning once on each side. Roast 5 to 8 minutes per side, depending on the size of the bag.