Crispy Maple Spareribs
Adapted from Maple Syrup Cookbook
Hands-on time: 5 minutes
Marinating time: 24-48 hours in fridge
Baking time: 45 minutes or so
1 slab of pork spare ribs, cut into 2 or 3 ribs portions
1 small onion, finely chopped
¾ cup maple syrup
2 tbsp chili sauce (next time I’ll be using Asian chili sauce to add some real heat as balance to the sweetness of the maple syrup)
1-2 tbsp red wine vinegar
1-2 tbsp Worcestershire sauce
1 tsp dry mustard
1. Combine half the marinade ingredients in a large zip lock baggie and add the ribs. Massage the marinade into the ribs and place the bag in the fridge for one to two days. Allow them to come to room temperature before roasting them. Reserve the other half of the sauce/marinade for basting.
2. Preheat oven to 375°F/180°C.
3. Place the ribs on a rack over a foil lined rimmed baking sheet, meaty side up. Bake for 15 minutes before basting. Baste and then baste again in another 15 minutes or so. Continue this process (45-50 minutes total). To check for doneness…cut into the middle of a rib. It will not be pink when it’s cooked through.