Ribs: Maple-Glazed

Can also substitute country style ribs in place of a rack of ribs

Ingredients

  • 3 lbs. pork spare ribs, cut into serving-size pieces OR 3 lbs. country style spare ribs (bone in or no bone)

Maple Glaze

  • 1 cup maple syrup
  • 3 Tbls. orange juice concentrate
  • 3 Tbls. ketchup
  • 2 Tbls. low sodium soy sauce
  • 1 Tbls. Dijon mustard
  • 1 Tbls. Worcestershire sauce
  • 1 t. curry powder
  • 1 garlic clove, minced
  • 2 green onions, minced

Instructions

RIB PIECES: Place ribs meaty side up, on a rack in a greased 13-in. x 9-in. baking pan lined with heavy duty foil (for each clean up). Cover pan tightly with foil. Bake at 300 degrees for 2 hours.

GLAZE: Combine the glaze ingredients in a saucepan. Bring to a boil over medium heat. Reduce heat; simmer for 15 minutes, stirring occasionally. Set aside until needed. Refrigerate if making several hours before needed.

Drain ribs; and return ribs to pan. Cover with sauce.

Bake uncovered, for an additional 35-45 minutes, basting occasionally.

COUNTRY STYLE RIBS: Place ribs in a greased 13-in. x 9-inch baking pan lined with heavy duty foil (for easy clean up). Cover pan tightly with foil. Bake at 250 degrees for 2 hours. Drain grease. Increase oven temperature to 300 degrees.

Brush with half of the glaze and continue to bake for 30 minutes. Base again with remaining glaze for another 30 minutes.

NOTE: Serves 6