Our Canada - - Foodforthought -

lbs pork spareribs, cut into serv­ing-size pieces 1 cup maple syrup 3 tbsp thawed or­ange juice

con­cen­trate 3 tbsp ketchup 2 tbsp soy sauce 1 tbsp Worces­ter­shire sauce 1 tbsp Di­jon mus­tard 1 tsp curry pow­der 1 gar­lic clove, minced 2 green onions, minced 1 tbsp sesame seeds, toasted Prep: 15 min­utes Bake Time: 1 ½ hours Yields: 6 serv­ings 1. Place ribs, meaty side up, on a rack in a greased 15x10x1-in. bak­ing pan. Cover pan tightly with foil. Bake at 350°F for 11/ hours or un­til ten­der,

4 then drain. 2. Mean­while, com­bine the next nine in­gre­di­ents in a small saucepan. Bring to a boil over medium heat. Re­duce heat and sim­mer, un­cov­ered, for 15 min­utes, stir­ring oc­ca­sion­ally. 3. Us­ing long-han­dled tongs, moisten a pa­per towel with cook­ing oil and lightly coat the grill rack. Grill ribs, cov­ered, over medium heat or broil 4 in. from the heat for 15-20 min­utes, brush­ing oc­ca­sion­ally with glaze. Sprin­kle with sesame seeds just be­fore serv­ing. NU­TRI­TIONAL IN­FOR­MA­TION N/A

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