Mama Mangia
Super Moderator
Maple Country Spareribs
* 3/4 cup Maple Syrup
* 1 1/2 teaspoon salt
* 1 1/2 teaspoon chili powder
* 2 1/2 - 3 pounds country-style pork spareribs with bone
* Freshly ground black pepper to taste
1. Preheat oven to 450ºF.
2. Heat the maple syrup in a small saucepan until hot. (Do Not Boil)
3. Turn off heat.
4. Stir in the chili powder, black pepper, and salt.
5. Lay the spareribs in a single layer in a large shallow 9" x 13" baking pan.
6. Put in the oven and immediately lower the heat to 350ºF, and cook for 30 minutes. Pour maple glaze over the ribs.
7. Adjust the heat down to 300ºF.
8. Lightly tent the ribs with foil and return to the oven.
9. Cook until the meat is very tender about 1 3/4 - 2 hours, basting occasionally. Remove and let stand for 10 minutes.
10. Whisk 1/2 cup of lukewarm water into the bottom of the pan with the glaze drippings, until bottom of the pan is clean.
11. Pour this mixture into a small saucepan.
12. Mix 1 tablespoon of cornstarch to 3 tablespoons of lukewarm water.
13. Pour cornstarch/water mixture into the glaze drippings.
14. Bring to a boil, whisking steadily, lower the heat to medium low, until glaze thickens.
15. Place ribs onto a platter and pour a small amount of glaze over the ribs.
16. Serve the remaining glaze on the side as a gravy for potatoes or vegetables.
* 3/4 cup Maple Syrup
* 1 1/2 teaspoon salt
* 1 1/2 teaspoon chili powder
* 2 1/2 - 3 pounds country-style pork spareribs with bone
* Freshly ground black pepper to taste
1. Preheat oven to 450ºF.
2. Heat the maple syrup in a small saucepan until hot. (Do Not Boil)
3. Turn off heat.
4. Stir in the chili powder, black pepper, and salt.
5. Lay the spareribs in a single layer in a large shallow 9" x 13" baking pan.
6. Put in the oven and immediately lower the heat to 350ºF, and cook for 30 minutes. Pour maple glaze over the ribs.
7. Adjust the heat down to 300ºF.
8. Lightly tent the ribs with foil and return to the oven.
9. Cook until the meat is very tender about 1 3/4 - 2 hours, basting occasionally. Remove and let stand for 10 minutes.
10. Whisk 1/2 cup of lukewarm water into the bottom of the pan with the glaze drippings, until bottom of the pan is clean.
11. Pour this mixture into a small saucepan.
12. Mix 1 tablespoon of cornstarch to 3 tablespoons of lukewarm water.
13. Pour cornstarch/water mixture into the glaze drippings.
14. Bring to a boil, whisking steadily, lower the heat to medium low, until glaze thickens.
15. Place ribs onto a platter and pour a small amount of glaze over the ribs.
16. Serve the remaining glaze on the side as a gravy for potatoes or vegetables.