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Pork Spareribs with Maple Barbecue Sauce

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Ratings: 2

Reviews: 2 See Reviews

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Active Time:  15 Minutes
Total Time:  1 Hour 25 Minutes
Yield:  Serves 6

These luscious ribs are well worth the time it takes to make them. Perfect for a Sunday supper. Try with the Maple Baked Beans as well as coleslaw and biscuits or cornbread.

RECIPE INGREDIENTS

6 pounds pork spareribs (about 3 whole racks)

2 tablespoons vegetable oil

2 medium onions, finely chopped

4 garlic cloves, minced

2 cups tomato puree

3/4 cup pure maple syrup

1/4 cup soy sauce

Crushed dried red pepper flakes

2 tablespoons apple cider vinegar

Pork Spareribs with Maple Barbecue Sauce Recipe at Cooking.com

DIRECTIONS

Position rack in center of oven; preheat to 400 degrees F. Sprinkle ribs with salt and pepper. Wrap each rib rack tightly in heavy-duty foil; set on rimmed baking sheet. Bake ribs 45 minutes. Cool slightly. Unwrap; drain juices. Cut into individual ribs.

Meanwhile, heat oil in heavy medium saucepan over medium heat. Add onion and saute until tender, about 10 minutes. Add garlic and saute 1 minute. Add tomato puree and next 3 ingredients. Bring to boil. Reduce heat to low and simmer until sauce thickens slightly, about 20 minutes. Stir in vinegar. Season sauce to taste with salt and pepper.

DO-AHEAD TIP: Ribs may be made 1 day ahead. Sauce may be made 1 week ahead. Cool ribs and sauce. Cover separately and refrigerate.

Line same baking sheet with foil. Dip ribs into sauce. Place ribs, meaty side up, on sheet. Roast 15 minutes. Dip into sauce again. Roast until meat is very tender, about 20 minutes.

Recipe created exclusively for Cooking.com by Lisa Zwirn.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008

Part of These Recipe Collections

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All Fired Up: Backyard Barbecue Ribs

Nutrition Facts per Serving
Yield: Serves 6

Calories:

879

Fat. Total:

64g

Fiber:

Carbohydrates, Total:

22g

Sodium:

528mg

% Cal. from Fat:

66%

Cholesterol:

245mg

Protein:

52g

Spotlight Recipe Review

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Rating:

by: mark

Reviewed: 05/14/2009

RIBS SHOULD BE ON THE SMOKER

See all of mark's reviews »

we realley like this recipe, but we put the ribs on the smoker for about 4 hrs. really tasty the whole nabiorhood enjoyed. summer is all about outdoors not the kitchen with a hot oven.

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