Molasses-Glazed Spareribs

June 2007
Molasses-Glazed Spareribs

by 13 people

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These sticky riblets make superb summer party bites.

Makes: 10 servings

Prep: 20 mins

Cook: 1 hr

  • 2/3 cup pure maple syrup
  • 1/4 cup Dijon mustard
  • 1/4 cup hot chili paste (or substitute 1/4 cup tomato paste mixed with 1 tablespoon hot pepper sauce)
  • 1/4 cup apple cider vinegar
  • 2 tablespoons unsulfured molasses
  • 3 pounds spareribs or baby back ribs (ask the butcher to slice the racks in half horizontally)
  • Salt and pepper
  • 1 teaspoon sesame seeds, toasted
  1. In a large bowl, combine the syrup, mustard, chili paste, vinegar and molasses. Separate the ribs and toss with the mixture; cover and refrigerate for 2 hours or overnight.
  2. Preheat the oven to 375 degrees . Place the ribs on a foil-lined baking sheet and season with salt and pepper. Place the marinade in a saucepan, bring to a boil, then remove from the heat. Roast the ribs, basting with marinade every 10 minutes and flipping after half an hour, until tender, about 50 minutes. Sprinkle with the sesame seeds.