← 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.
 

Explore Cookbooks on Cookstr

arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
raos-cookbook Rao's Cookbook
by Frank Pellegrino
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
mom-a-licious Mom-a-Licious
by Domenica Catelli
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
Already a member? Click here to Log In
close

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 Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?