Spareribs With Maple Chili Glaze

Spareribs With Maple Chili Glaze

4 pounds pork back ribs; each strip cut in half
2 tablespoon vegetable oil
1  onion; finely chopped
2 cloves garlic; minced
3/4 cup canned plum tomatoes; drained
1 cup chili sauce
1/2 cup maple syrup
1/4 cup Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon hot pepper flakes

Start with a smoked fish spread appetizer and top off the meal with
ice-cream sundaes.
Place ribs in large pot; add enough cold water to cover. Simmer, covered,
for 30 minutes or until just tender; drain well.
Meanwhile, in saucepan, heat oil over medium heat; cook onion and garlic
for 3 to 4 minutes or until tender. Press tomatoes through sieve to puree
and remove seeds. Stir puree, chili sauce, maple syrup, mustard, vinegar,
Worcestershire sauce, salt, pepper and hot pepper flakes into onion
mixture. Simmer, uncovered, for 15 minutes. Coat ribs with glaze.* (Recipe
can be prepared ahead to this point, covered and marinated overnight in
fridge.)
Arrange ribs in single layer on foil-lined baking sheets. Brush with any
remaining glaze. Bake in 3500F oven for 20 minutes. Turn ribs; bake for 15
to 20 minutes longer or until tender and glazed, basting twice.

Contributor:  Canadian Living
Yield: 6 servings


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