Dried elderberry stemsfor smoking, you can also just use woodchips
Pork stockor another meat stock, preferably homemade, as needed for moistening the sauce, about 1/4-1/2 cup
Season the ribs with salt to taste, and liberally with pepper. Allow the ribs to marinate overnight. The next day, smoke the ribs at 225 degrees for 1.5 hours or so, until the meat moves freely from the bone. Depending on the size of your ribs your cooking time may vary. My ribs were very small and lean, with each rack weighing maybe a 1 lb-1.5 lbs, so they cooked quickly
Chill the ribs to make slicing and serving them easy. From this point the ribs can be frozen for future meals, or used within 5 days.
Slice the ribs into individual bones. Meanwhile, heat the vinegar and the sugar with 1/4 cup of the pork stock and reduce by half. Add the ribs to the pan and continue to cook, turning them over in the sauce to laquer them with it. Cook until only about 1/4 cup remains, then add the butter and cook over medium heat stirring constantly to emulsify the pan sauce and thicken it to a shiny glaze. Toss the ribs in the sauce to coat, then serve immediately.