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Molasses-Glazed Spareribs
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10 Servings
2/3 cup pure maple syrup
1/4 cup Dijon mustard
1/4 cup hot chili paste [or substitute 1/2 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. 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 sesame seeds.
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