Shelly's Recipe

MAPLE-MUSTARD-GLAZED SPARERIBS

Category: Ribs

4 lbs pork spareribs
1/2 tsp salt
1/2 tsp pickling spices*
2 tsp vegetable oil
1 small onion, coarsely chopped
1/2 cup maple-flavored syrup
1/4 cup cider vinegar
2 tbsp water
1 tbsp Dijon mustard
Dash salt
1/4 tsp black pepper

Sprinkle spareribs with 1/2 teaspoon salt. Place pickling spices in several thicknesses of cheesecloth; tie up to make a bouquet garni. Set aside.

For glaze, heat oil in small saucepan; add onion. Cook and stir until tender. Add bouquet garni. Stir in syrup, vinegar, water, mustard, dash salt and pepper. Bring to a boil over medium-high heat; reduce heat to low and simmer 20 minutes. Discard bouquet garni.

Prepare grill with rectangular foil drip pan. Bank briquets on either side of drip pan for indirect cooking. Place ribs on grid over drip pan. Grill, on covered grill, over low coals 1-1/2 hours or until ribs are tender, turning and basting occasionally with glaze. (Do not baste during last 5 minutes of grilling.) Serves 4