Maple Barbecued Spareribs
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INGREDIENTS 2-½ to 3 pounds lean spareribs, trimmed of excess fat and cut into 2-rib serving pieces
¼ cup prepared mustard
1 cup cold water
½ cup tomato purée
¼ to ½ cup pure maple syrup
¼ cup cider vinegar
¼ cup finely grated onion
¼ cup Worcestershire sauce
½ teaspoon Tabasco sauce
2 teaspoons salt
½ teaspoon freshly ground black pepperPreheat the broiler to its highest point.
Pat the spareribs completely dry with paper towels and brush them on all sides with the mustard. Arrange the ribs, fat side up, in one layer on the rack of the broiler pan and broil 3 or 4 inches from the heat for 5 minutes. With tongs, turn the ribs, meat side up, and broil them for 5 minutes longer.
Remove the rack, with the ribs on it, from the pan. Discard all the fat that has accumulated and pour the water into the broiler pan. Return the ribs and rack to the pan.
Preheat the oven to 350 degrees.
In a bowl, combine the tomato puree, ¼ cup maple syrup, vinegar, onions, Worcestershire sauce, salt, Tabasco and pepper. Mix well, then taste the sauce and add up to ¼ cup more maple syrup, if desired.
With a pastry brush, spread about ¼ cup of the sauce over the ribs and place them in the middle of the oven. Turning the ribs and basting them with the sauce every 15 minutes, bake for about 1 hour, or until the ribs are brown and crisp.
Serve at once on a heated platter.
Serves 4