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.