Yankee Plus Dec 2015
TABLE OF CONTENTS
Total Time: 25
These maple-glazed spareribs are so sticky good you may want to put finger bowls--warm water with lemon slices--on the table, along with plenty of napkins. And don't be intimidated by making your own spice rub or barbecue glaze; it's as easy as stirring.
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For the ribs & rub:
- 1 2-1/2-pound rack baby-back pork ribs
- 2 tablespoons firmly packed light-brown sugar
- 1 tablespoon paprika
- 1 tablespoon kosher or sea salt
- 1 tablespoon onion powder
- 1/8-1/4 teaspoon cayenne pepper
Instructions:Rinse ribs with cold water and pat dry with paper towels. Cut between bones and arrange in a 13x9-inch baking dish.
For the glaze:
- 1 tablespoon canola oil
- 1 tablespoon freshly minced garlic
- 1/4 cup freshly minced onion
- 2 tablespoons tomato paste
- 1 tablespoon cider vinegar
- 1 teaspoon Worcestershire sauce
- 1/2-1 teaspoon Tabasco sauce (optional)
- 1/8 teaspoon ground cloves
- 3/4 cup maple syrup
- 1/2 teaspoon kosher or sea salt
Instructions:Then make the rub: In a small bowl, stir together brown sugar, paprika, salt, onion powder, and cayenne. Coat each rib with rub, cover with aluminum foil, and chill at least 2 hours (up to overnight).
Preheat oven to 350°. When hot, transfer ribs, covered with foil, to oven and bake 30 minutes.
Meanwhile, make the glaze: Put oil in a small saucepan over medium-high heat. Add garlic and onion; cook until translucent, 5 minutes. Add remaining ingredients. Whisk together; simmer over medium-high heat, stirring occasionally, 10 minutes.
Remove ribs from oven and turn to coat. Cover and return to oven; bake 30 minutes more. Remove and baste with a third of the glaze, turning with tongs to coat. Return to oven uncovered, reduce heat to 325°, and bake until tender, 30 to 45 minutes more. Remove and coat with another third of the glaze. Serve with remaining glaze on the side.