|Maple syrup||5 Fluid Ounce (150 Milliliter)|
|Cayenne pepper||1 Teaspoon|
|Black pepper||To Taste|
|Garlic||2 Clove (10 gm), crushed|
|Tomato puree||2 Tablespoon|
|Prepared mustard||1 Tablespoon|
|Lemon juice||2 Tablespoon|
|Barbecue pork sparerib||4 Pound, cut into 2-rib serving pieces (2 Kilogram)|
Mix together the maple syrup, cayenne, salt and pepper to taste, the garlic, tomato puree, mustard and lemon juice.
Put the spareribs in a roasting tin.
Roast in a fairly hot oven (200°C/400°F or Gas Mark 6) for 30 minutes.
Remove the spareribs from the tin and pour off the fat.
Return the ribs to the tin and pour over the maple syrup mixture.
Return to the oven and reduce the temperature to moderate (180° C/350° F or Gas Mark 4).
Roast for a further 45 minutes, basting frequently with the maple syrup mixture, or until the ribs are brown and glazed.