← Back to Search Results
roasting American, Southwestern
 Spiced Maple Cocktail Ribs

Photo by:
Comments: 0
 

Recipe

There’s some of Vermont and a touch of the Southwest here. Together they do their stuff as a coating for finger-licking riblets, which are bound to be popular at any party. They are the type of tidbit you just can’t get enough of. All you need to finish the picture is a great Midwestern beer and lots of small paper napkins.

Yield: Serves 10

Ingredients

  • 2 pounds cocktail spare ribs, cut into 2-inch pieces
  • Salt and freshly ground black pepper, to taste
  • ½ cup pure maple syrup
  • 1/3 cup Dijon mustard
  • 2 tablespoons unsulfured molasses
  • 2 tablespoons cider vinegar
  • 1 teaspoon ground cumin

Directions

1. Preheat the oven to 350°F.

2. Place the ribs in a shallow roasting pan and sprinkle with salt and pepper. Bake for 45 minutes.

3. While the ribs are cooking, combine the remaining ingredients in a small bowl. Stir well and set aside.

4. Remove the pan from the oven and drain off any fat. Toss the ribs with ½ cup of the marinade. Return them to the oven and bake, turning the ribs and basting them occasionally (if needed) with the remaining ¼ cup marinade, for 30 minutes. Serve immediately.

Notes

This recipe is easily doubled.

Beer: Wisconsin nut brown ale


© 1997 Sheila Lukins

Note from Cookstr's Editors

Nutritional information includes 1/2 teaspoon of added salt.

 

Nutritional Information

Nutrients per serving (% daily value)

185kcal (9%)
48mg (5%)
0mg (0%)
0mcg RAE (0%)
438mg
40mg
20g
12g
0g
15g
51mg (17%)
268mg (11%)
1g (7%)
5g (7%)
1mg (7%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
desserts-4-today Desserts 4 Today
by Abby Dodge
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
amor-y-tacos Amor Y Tacos
by Deborah Schneider
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
west-coast-cooking West Coast Cooking
by Greg Atkinson
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?