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Maple-Glazed Spareribs

Maple-Glazed Spareribs
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by in Mar 2013
Maple-Glazed SpareribsPhoto/Art by Vicki Myles

Total Time: 25

Yield: 6 servings

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.

For the ribs & rub:

Ingredients:

  • 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:

Ingredients:

  • 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.

Updated Wednesday, January 30th, 2013

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