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Roasted Pork Spareribs with Maple Syrup and Rosemary

November 13th, 2009


I’ m thrilled that the weather here in Florida has finally decided to act like autumn. It’s cooled off a few degrees and I can’t wait to sit outside on the dock and read this weekend. These roasted pork spareribs with maple syrup and rosemary has the perfect fall twist. I used apple cider instead of the juice. If not, I would have consumed a gallon of my Apple Almond Cocktails. 

Roasted Pork Spareribs with Maple Syrup and Rosemary

24 pork spareribs
2 tablespoons olive oil
5 tablespoons maple syrup
1 tablespoon chopped fresh rosemary leaves, stripped from the stalks
2 tablespoons soy sauce
1 3/4 cups apple juice
8 garlic cloves
Salt and freshly ground black pepper

Place the ribs in a large bowl, season with salt and pepper, and add all the other ingredients. Use your hands to massage the marinade into the ribs. Cover with plastic wrap and leave to rest in the fridge for 15 hours. If you can, massage the ribs with the marinade every 3 hours or so.

Once ready, remove the bowl from the fridge. Preheat the oven to 400°F. Place the marinated ribs in a large roasting pan, cover with aluminum foil, and cook in the middle of the oven for 15 minutes. Remove the foil and continue to cook for an additional 30 minutes. Turn the ribs in the pan and continue to cook for an additional 45 minutes, until the ribs look sticky and glossy.

Place on a large serving platter and serve immediately.

Recipe and image via Buonissimo!: Italian Food Has Never Been So Sexy

Filed under: Meat



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