2 cups bourbon barrel aged Connecticut maple syrup
5-6 tablespoons brown sugar
1 tablespoon garlic, minced or pressed
2 teaspoon fresh ginger, minced
Salt and freshly ground pepper
Two 3-pound racks pork spareribs
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.