Braised and Glazed Pork Ribs with Applesauce

Slowly cooked until they fall apart at the mere touch of a fork, these ultradelicious ribs are crisped with a glaze of reduced balsamic vinegar. The recipe is from La Cuchara de San Telmo, an innovative tapas bar in San Sebastián where small, neat slabs of ribs make a substantial tapa. In a process that takes two days, the owners slow-cook the ribs for many hours, let them cool in the liquid, debone them completely, then press them into a mold for twenty-four hours so the meat forms a kind