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    Source of Recipe

    Recipe circus member

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    List of Ingredients

    3/4 cup real maple syrup
    6 Bigelow Perfect Peach Herb Tea teabags*
    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


    Yield: Serves 3-4

    Preheat oven to 450F. Heat the maple syrup in a small saucepan until hot. Turn off heat, add the teabags, and steep for 5 minutes. Remove the bags to a small strainer and using the back of a spoon, press as much liquid as possible back into saucepan. Stir in the chili powder, black pepper, and salt. Lay the spareribs in a single layer in a large shallow 9" x 13" baking pan. Put in the oven and immediately lower the heat to 350F, and cook for 30 minutes. Pour tea/maple glaze over the ribs. Adjust the heat down to 300F. Lightly tent the ribs with foil and return to the oven. Cook until the meat is very tender about 1 3/4 - 2 hours, basting occasionally. Remove and let stand for 10 minutes. Whisk 1/2 cup of lukewarm water into the bottom of the pan with the glaze drippings, until bottom of the pan is clean. Pour this mixture into a small saucepan. Mix 1 tablespoon of cornstarch to 3 tablespoons of lukewarm water. Pour cornstarch/water mixture into the glaze drippings. Bring to a boil, whisking steadily, lower the heat to medium low, until glaze thickens. Place ribs onto a platter and pour a small amount of glaze over the ribs. Serve the remaining glaze on the side.




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