Maple-Barbecued Ribs Recipe

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The flavors of maple syrup and pork are especially compatible. The best spareribs I have eaten were served by a woman who raises her own pork and collects her own maple syrup. THe following recipe is in the spirit of the ribs my friend served one late-winter afternoon.

Yield: 4 to 6 servings

• 3 pounds spareribs
• 1 cup pure maple syrup
• 2 tablespoons chili sauce
• 2 tablespoons white distilled or cider vinegar
• 1 grind black pepper
• 1/2 cup chopped onion
• 2 teaspoons Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/4 cup brandy (optional)

Preheat the oven to 375 degrees F. Cut the spareribs into serving-size pieces and place in a single layer in a shallow baking pan. Mix the remaining ingredients and pour over the ribs, turning to coat all sides. Bake for 1-1/2 to 2 hours. Turn the pieces and brush with the sauce frequently while baking. The ribs are done when the meat is very tender. Serve hot.