Ingredients:

3	Lbs	Lean spareribs, trimmed of all excess fat
¼	Cup	Dijon mustard
1	Cup	Cold water
½	Cup	Tomato puree
½	Cup	Maple syrup
½	Cup	Cider vinegar
1		Medium onion, finely grated (1/4 cup)
¼	Cup	Worcestershire sauce
½	Tsp	Tabasco sauce
2	Tsp	Salt
½	Tsp	Black pepper

Directions:

Cut the spareribs into 2 rib servings. Turn on broiler to highest point. Pat the spareribs completely dry with paper towels and brush on all sides with mustard. Arrange the ribs fat side up on the rack of a broiler pan and broil 3-4” from heat for 5 min. Turn the ribs and broil for 5 min longer. Remove the pan from the oven, remove the rack, and discard all of the fat that has accumulated and pour the eater into the pan. Return the ribs and rack to the pan.

Reduce oven to 350º.

In a bowl. Combine the tomato puree, ¼ cup maple syrup, vinegar, onions, Worcestershire sauce, salt, Tabasco sauce and pepper. Mix well, and add the remaining ¼ cup maple syrup to taste.

With a pastry brush, coat the ribs with the sauce and return to oven. Basting with sauce every 15 minutes, bake for 1 hour or until ribs are brown and crisp.

 

Yields

Serves 4