Molasses-Glazed Spareribs

I tore this recipe out of a Rachael Ray magazine.

2/3 cup pure maple syrup

1/4 cup Dijon mustard

1/4 cup hot chili paste (or substitute with 1/4 cup tomato paste mixed with 1 T hot pepper sauce)

1/4 cup apple cider vinegar

2 T unsulfured molasses

3 lbs spareribs or baby back ribs (ask the butcher to slice the racks in half horizontally)

s & p

1 tsp sesame seeds, toasted

1. In a large bowl, combine the syrup, mustard, chili paste, vinegar and molasses. Separate the ribs and toss with the mixture; cover and refrigerate for 2 hours or overnight.

2. Heat oven to 375. Place the ribs on a foil-lined baking sheet and season with s & p. Place the marinade in a saucepan, bring to a boil, then remove from the heat. Roast the ribs, basting with marinade every 10 minutes and flipping after half an hour, until tender, about 50 minutes. Sprinkle with sesame seeds.

Advertisements

Leave a comment

Filed under Pork

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s