Preheat the oven to 350 degrees F.
Put the maple syrup, wine, dates, stock, curry leaves, fenugreek seeds, mustard seeds, salt and pepper into a small saucepan and bring to a boil. Turn the heat down and simmer until the dates are soft, 15 to 20 minutes. Puree with an immersion blender, and then let cool.
Place the ribs in a pan large enough to accommodate them in a single layer. Pour over the marinade, cover with plastic wrap and refrigerate for up to 3 hours. Wipe any excess marinade from the ribs, put them onto a baking sheet and bake until the ribs are very tender, about 1 hour.
Serve with Green Beans with Cilantro.
Heat the oil in a skillet and add the fennel seeds and garlic. Cook for about 30 seconds and then add the green beans. Season with salt and saute quickly until the beans are bright green and tender-crisp. Spill into a serving bowl, sprinkle with the cilantro, toss and serve.
Recipe courtesy of Bal Arneson