Pork Spareribs with Maple Barbecue Sauce
- Active Time 15m
- Total Time 1h 25m
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.
- 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
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 reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
879 calories; 64g total fat; 245mg cholesterol; 528mg sodium; 22g carbohydrates; 2g fiber; 52g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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