A tasty way of cooking spareribs, Maple Sparerib Casserole is an adaptation of a New England recipe. Serve with a green or tomato salad.
Aromatic Maple Sparerib Casserole, with pork, maple syrup, garlic and mustard, is an unusual dish.
5 fl. oz. maple syrup
½ teaspoon cayenne pepper
1 teaspoon salt
½ teaspoon black pepper
2 garlic cloves, crushed
2 tablespoons tomato puree
1 tablespoon prepared French or German mustard
2 tablespoons lemon juice
4 lb. spareribs of pork, trimmed of excess fat and cut into
2-rib serving pieces
Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C).
In a small mixing bowl, combine the syrup, cayenne, salt, pepper, garlic, tomato puree and mustard. Stir in the lemon juice. Set the mixture aside.
Put the spareribs in a large roasting tin. Place the tin in the upper part of the oven. Roast for 30 minutes.
Remove the tin from the oven. Using tongs, remove the spareribs and set them aside on a dish. Pour away the fat that has accumulated in the tin. Return the spareribs to the tin and pour over the maple syrup mixture.
Return the tin to the oven. Reduce the oven temperature to moderate 350°F (Gas
Mark 4, 180°C) and roast the spareribs for 45 minutes, basting frequently, or until the ribs are brown and glazed.
Remove the tin from the oven. Transfer the spareribs to a heated dish and serve immediately.