Mustard & maple Glazed Spareribs Recipe



  • 2 Tablespoons vegetable oil
  • 1 small onion, chopped
  • 1 cup (12 ounces/375 g) Maple Syrup
  • 1 cup (8 ounces/250 g) Dijon mustard
  • 1/2 cup (4 fluid ounces/125 ml) apple cider vinegar
  • 1/2 teaspoon seasoning salt
  • 1 Teaspoon of garlic powder
  • 1/2 teaspoon of all spice
  • 3 Tablespoons of brown sugar
  • 1 teaspoon ground clove
  • Freshly ground pepper
  • 6 pounds (about) spareribs or baby back ribs in slabs
Heat the vegetable oil in a saucepan over moderate heat. Add the onion and cook until soft, about 5 minutes. Add the maple syrupmustardvinegar, 1/2 teaspoon seasoning salt,garlic powder,all spice,brown sugar and clove. Stir well and bring to a boil. Reduce the heat and simmer for about 5 minutes, stirring occasionally. Remove from the heat and set aside.

Prepare a fire on the grill. Generously salt and pepper the spareribs on both sides. Place the ribs on the grid, cover the grill. Cook for 30-40 minutes, turning once.

Brush the tops of the ribs with some of the honey mixture, then cover and cook 10 minutes longer. Turn the ribs, brush with a little more sauce, cover and cook for 10 minutes. Total cooking time is between 50 to 60 minutes. Remove from the grill and cut into single-rib pieces. Mound on a warmed platter and pass any remaining sauce at the table.

Yield: 4 to 6 servings


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