Recipe by Anna Gill
1 cup pure maple syrup
½ cup tomato sauce
½ cup red wine vinegar
½ cup fresh lemon juice
4 tablespoons light brown sugar
2 tablespoon garlic, minced
1 teaspoon fresh ginger, minced
Salt and freshly ground pepper
Two 3-pound racks pork spareribs
1. Preheat the oven to 350°.
2. In a saucepan, combine the maple syrup, tomato sauce, vinegar, lemon juice, brown sugar, garlic, ginger and 1 teaspoon each of salt and pepper; bring to a boil. Simmer over low heat for 15 minutes, stirring occasionally.
3. 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.
4. 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 the ribs from the oven.
5. Preheat the grill on medium high.
6. Place the rib racks on the grill meaty side down for about 2 minutes. Baste and turn the ribs. 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 and mound the ribs on a serving platter.
7. Serve with the remaining sauce for dipping.
NOTE: If the grill isn’t possible, the ribs can be broiled.
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.