Pork Spareribs
Recipe Link: source:"Fresh From Vermont," by David Miles List of Ingredients
Pork Spareribs with Maple Syrup and Cider Barbecue Sauce
4 sides pork baby-back ribs (about 8 pounds, total)
Salt and pepper, to taste
Chili powder to taste
1/4 cup (1/2 stick) unsalted butter
2 medium onions, peeled and finely diced
6 cloves garlic, peeled and minced
1 cup ketchup
6 tablespoons maple syrup
3 tablespoons cider vinegar
1 teaspoon ground cumin
1/2 teaspoon ground coriander
Pinch of cayenne pepper, or more, to taste
1 tablespoon dried basil or 1/4 cup chopped fresh basil
2 tablespoons chopped fresh cilantro (optional)
Preheat oven to 250 degrees.
Recipe
Season ribs with salt, pepper and chili powder. Put them on a rack in a shallow baking pan and bake 2 to 3 hours, or until meat begins to shrink from the bone.
In large, heavy saucepan over low heat, melt butter. Add onions and garlic and cook until very soft. Add ketchup, syrup, vinegar, cumin, coriander,cayenne and dried basil (if using dried). Bring to simmer. Adjust seasonings. If using fresh basil, add it now, along with cilantro (if
using). Remove from heat.
Remove ribs from oven and increase temperature to 350 degrees. Blot ribs with paper towels and coat both sides with sauce. Place ribs back on rack in shallow baking pan and bake until sauce has set, about 15 minutes. Recoat
ribs with additional sauce and cook until glaze is set again. Remove from oven, let cool slightly, then cut between each rib and serve.
Yield: 6 to 8 servings.
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