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
- Preheat the oven to 350°.
- In a saucepan, combine the bourbon maple syrup, brown sugar, garlic, ginger and 1 teaspoon each of salt and pepper; bring to a boil. Simmer over low heat for 15 minutes.
- Meanwhile, set each rack of ribs on a large rimmed baking sheet, meaty side up, and season all over with salt and pepper. Roast the ribs for 30 minutes.
- Brush the ribs with some of the sauce and roast for about 30 minutes longer, brushing with the sauce every 15 minutes and shifting the racks of ribs occasionally. If the pan juices begin to burn, add a few tablespoons of water to the pans and scrape up any caramelized drippings; add the drippings to the glaze. Remove from the oven.
- Preheat the grill on medium high.
- Place the rib racks on the grill meaty side down for about 2 minutes. Turn the ribs and grill for another 2 minutes. They should become glazed and crisp but not black. Transfer to a large platter or a safe working surface. Cut in between the bones, mound the ribs on a serving platter and serve.
- If the grill isn’t possible, the ribs can be broiled.
- Cutting each rack of ribs into two pieces, makes them easier to turn in the oven and on the grill