Spareribs With Maple Chili Glaze
|Pork back ribs||2 Kilogram|
|Vegetable oil||25 Milliliter|
|Garlic||2 Clove (10 gm)|
|Drained canned plum tomatoes||175 Milliliter|
|Chili sauce||250 Milliliter|
|Maple syrup||125 Milliliter|
|Dijon mustard||50 Milliliter|
|Red wine vinegar||25 Milliliter|
|Worcestershire sauce||25 Milliliter|
|Hot pepper flakes||1 Milliliter|
Place ribs in large pot; add enough cold water to cover.
Simmer, covered, for 30 minutes or until just tender; drain well and place in large plastic bag.
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.
Pour over ribs in bag and turn to coat.
(Recipe can be prepared to this point, covered and refrigerated overnight.) Arrange ribs in single layer on foil-lined baking sheets.
Brush with any remaining glaze.
Bake in 350Ã‚Â°F (180Ã‚Â°C) oven for 20 minutes.
Turn ribs; bake for 15 to 20 minutes longer or until tender and glazed, basting twice.