Serves 20
225 min
Maple-Roasted Pork Spareribs
Recipe GLPR6274750c7d6532
Succulent pork spareribs glazed with a balanced maple, tomato, and vinegar sauce, roasted until caramelized and tender. The tangy-sweet glaze features maple syrup, red wine vinegar, fresh lemon juice, and aromatic garlic and ginger, creating a complex flavor profile perfect for serving at gatherings.
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Ingredients
1/2 cup pure maple syrup
1/4 cup tomato sauce
1/4 cup red wine vinegar
1/4 cup fresh lemon juice
2 tablespoons light brown sugar
1 tablespoon minced garlic
1/2 teaspoon ground ginger
Salt to taste
Freshly ground black pepper to taste
6 pounds Two 3-pound racks pork spareribs
Directions
Preheat your oven to 325°F (163°C). Line two large baking sheets with aluminum foil for easy cleanup.
Pat the pork spareribs dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
Place the two racks of ribs on the prepared baking sheets, bone-side down.
In a medium bowl, whisk together the maple syrup, tomato sauce, red wine vinegar, fresh lemon juice, brown sugar, minced garlic, and ground ginger until well combined. Taste and adjust seasoning with salt and pepper as needed.
Roast the ribs uncovered for 1.5 hours. Remove from the oven and brush generously with the maple glaze on all exposed surfaces.
Return the ribs to the oven and roast for an additional 45 minutes, basting with the remaining glaze halfway through. The ribs are done when the meat is fork-tender and pulls back from the bones, and the internal temperature reaches 160°F (71°C) when measured in the thickest part.
Remove the ribs from the oven and let them rest for 5 minutes before cutting into portions and serving.
