Maple-Mustard-Glazed Spare Ribs
Ingredients
- 4 lbs. pork spare ribs
- 1/2 tsp salt
- 1/2 tsp pickling spices*
- 2 tsp vegetable oil
- 1 small onion, coarsely chopped
- 1/2 cup maple-flavored syrup
- 1/4 cup cider vinegar
- 2 tbsp water
- 1 tbsp Dijon mustard
- Dash Salt
- 1/4 tsp black pepper
Directions
Pickling spices is a blend of seasonings used for pickling foods. It can include allspice,
bay leaves, cardamom, coriander, cinnamon, cloves, ginger, mustard seeds and/or
pepper. Most supermarkets carry prepackaged pickling spices in the spice aisle.
Sprinkle spare ribs with 1/2 teaspoon salt. Place pickling spices in
several thicknesses of cheesecloth; tie up to make a bouquet garni.
Set aside. For glaze, heat oil in small saucepan; add onion. Cook
and stir until tender. Add bouquet garni. Stir in syrup, vinegar,
water, mustard, dash salt and pepper. Bring to a boil over medium-
high heat; reduce heat to low and simmer 20 minutes. Discard
bouquet garni.
Prepare grill with rectangular foil drip pan. Bank briquettes on either
side of drip pan for indirect cooking. Place ribs on grid over drip
pan. Grill, on covered grill, over low coals 1 1/2 hours or until ribs
tender, turning and basting occasionally with glaze.
(Do not baste during last 5 minutes of grilling)
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