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Crispy Maple Spareribs

Crispy Maple Spareribs

Serves 4


1.4 kg (3 lb) lean pork spareribs
175 ml (6 fl.oz.) Pure Maple Syrup
15 ml (1 tbs.) chili sauce
15 ml (1 tbs.) Worcestershire sauce
15 ml (1 tbs.) red wine vinegar
1 small onion, finely chopped
1.25 ml (1/4 tsp.) dry mustard
Salt and freshly ground pepper


Roast ribs on a rack in pre-heated oven 200C, gas mark 7, for 30 minutes. Combine the remaining ingredients in a pan and bring to boil for 5 minutes, Remove ribs from rack and reduce heat to 180C, gas mark 4. Place ribs in a baking tin and cover with the sauce. Bake uncovered for a further 45 minutes, basting frequently. Serve with a green salad.

Looking for more Maple recipes? Order The Official Vermont Maple Cookbook, published by the Vermont Maple Foundation.