Conference turris::cooks

1858.0. "MUSTARD-GLAZED SPARERIBS" by RUTLND::DDAUGHERTY () Fri Jun 30 1989 11:52

    2  teaspoons minced fresh rosemary
    2  medium garlic cloves, minced
    1  rack (about 3 pounds) pork spareribs
       Salt and freshly ground pepper
    
    MUSTARD GLAZE
    
    1/3 cup firmly packed dark brown sugar
    1/4 cup coarse-grained Dijon mustard
    2   tablespoons plus 1 1/2 teaspoons cider
        vinegar
    1   tablespoon molasses
    1 1/2 teaspoons dry mustard
    
    2 servings; can be doubled or tripled
    
    Any leftovers are delicious cold or wrapped in foil and reheated.
    
    Preheat oven to 350F. Rub rosemary and garlic into both
    sides of ribs. Sprinkle with salt and pepper. Arrange meaty
    side down on baking sheet. Bake 1 hour, turning once. ( Can 
    be prepared 1 day ahead. Cool completely, cover and chill.)
    
    Meanwhile, Prepare glaze: Combine all ingredients in heavy
    small saucepan. Bring to simmer, stirring, Cool.
    
    Prepare barbeque grill(medium heat). Place ribs on grill rack,
    meatyside up. Spread top with 1/3 of glaze. Cook until bottom
    side is crisp, aabout 5 minutes. Turn, spread second side with
    glaze and cook until bottom side is crisp, about 5 minutes.
    Turn, spread top with glaze and cook until bottom side is
    glazed, about 5 minutes. Transfer to platter. Cut into indiv-
    idual ribs. Serve immediatly.