Best 2 Maple Mustard Spareribs Recipes

Indulge in the tantalizing flavors of tender and juicy maple mustard spareribs, a delectable dish that combines the perfect balance of sweet and tangy notes. These succulent pork ribs are meticulously seasoned with a symphony of spices, ensuring a burst of flavor in every bite. The accompanying maple mustard sauce elevates the ribs to a whole new level, adding a touch of sweetness and a hint of tanginess that will leave you craving more. This comprehensive guide provides two enticing recipes: one for the classic maple mustard spareribs and another for a mouthwatering variation featuring a flavorful dry rub. Both recipes are meticulously explained with step-by-step instructions, ensuring a seamless and enjoyable cooking experience. Get ready to embark on a culinary journey that will tantalize your taste buds and leave you with a memorable dining experience.

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MAPLE MUSTARD SPARERIBS

Maple Mustard Spareribs image

I found this recipe at Tops Market. The recipe is courtesy of National Pork Board. I have not tried this recipe, but I'm posting this for safe keeping.

Provided by internetnut

Categories Meat

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

3/4 cup maple syrup
3/4 cup coarse grain mustard
1/2 cup dark brown sugar
2 teaspoons hot pepper sauce
2 teaspoons soy sauce
4 1/2 lbs spareribs
salt
fresh coarse ground black pepper

Steps:

Mix maple syrup, mustard, brown sugar, hot sauce and soy sauce. In separate dish, save 1/2 cup mixture for basting ribs right before serving.
Brush ribs with mixture.
Place ribs in shallow pan; cover with foil.
Bake in 350 oven for 1 1/2 - 2 hours or until meat reaches 160.
Remove foil, brush ribs with reserved sauce.
Season with salt and pepper, and serve.

RIBS: SPARERIBS WITH MAPLE-MUSTARD GLAZE RECIPE - (4.6/5)

RIBS: Spareribs with Maple-Mustard Glaze Recipe - (4.6/5) image

Provided by á-4084

Number Of Ingredients 12

Ingredients

GLAZE
1/2 cup stone-ground mustard
1/4 cup maple syrup
3 tablespoons cider vinegar
2 tablespoons bourbon
2 tablespoons ketchup
1 1/2 tablespoons Worcestershire sauce
3 garlic cloves, minced or pushed through a press
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
2 racks St. Louis-style spareribs, each 3 to 3 1/2 pounds

Steps:

Prepare the grill for direct cooking over medium heat (350° to 450°F). In a medium bowl mix the glaze ingredients. Transfer ½ cup to a small bowl. Remove the membrane from the back of each rack of ribs and cut each rack crosswise in the middle to create two smaller racks. Season the half racks all over with the remaining glaze in the medium bowl, about 2 tablespoons per half rack, putting more of it on the meaty sides. Using eight 18-by-24-inch sheets of heavy-duty aluminum foil, double wrap each half rack in its own packet and seal tightly. Allow the racks to stand at room temperature for 30 minutes before grilling. Place the foil-wrapped racks over direct medium heat, close the lid, and cook for 50 minutes to 1 hour (the smaller half racks will be done first), turning the packets over once or twice, making sure not to pierce the foil. Remove the packets from the grill and let rest for about 10 minutes. Carefully open the foil packets, remove the racks, and discard the rendered fat and foil. Grill the racks over direct medium heat, with the lid closed, until sizzling and lightly charred, 6 to 8 minutes, turning once or twice and basting with the reserved ½ cup glaze. Remove from the grill and let rest for about 5 minutes. Cut the racks between the bones into individual ribs and serve warm.

Tips:

Choose the right ribs: Look for ribs that are meaty and have a good amount of marbling.
Remove the membrane: The membrane on the back of the ribs can be tough and chewy. Remove it before cooking to ensure tender ribs.
Use a good rub: A good rub will help to flavor the ribs and create a crispy crust. Experiment with different rubs to find one that you like.
Cook the ribs low and slow: The best way to cook ribs is low and slow. This will allow the meat to become tender and fall off the bone.
Use a smoker or grill with a lid: A smoker or grill with a lid will help to create a moist cooking environment that will keep the ribs from drying out.
Baste the ribs regularly: Basting the ribs with a mixture of maple syrup and mustard will help to keep them moist and flavorful.
Let the ribs rest before serving: Let the ribs rest for a few minutes before serving. This will allow the juices to redistribute throughout the meat.

Conclusion:

Maple mustard spareribs are a delicious and easy-to-make dish that is perfect for any occasion. By following the tips above, you can ensure that your ribs turn out tender, flavorful, and juicy. So next time you're looking for a delicious and impressive dish to serve, give maple mustard spareribs a try!