← 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

west-coast-cooking West Coast Cooking
by Greg Atkinson
lidias-italy Lidia's Italy
by Lidia Bastianich
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
desserts-4-today Desserts 4 Today
by Abby Dodge
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
lucid-food Lucid Food
by Louisa Shafia
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
baked-explorations Baked Explorations
by Matt Lewis
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
raos-cookbook Rao's Cookbook
by Frank Pellegrino
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
american-masala American Masala
by Suvir Saran
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?