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Maple-mustard-glazed Spareribs

1/2 ts Mixed pickling spice
Cheesecloth
2 ts Vegetable oil
1 sm Onion; coarsely chopped
1/2 c Maple syrup
1/4 c Vinegar
2 tb Water
1 tb Dijon mustard
4 lb Pork spareribs


Prep: 20 min, Cook: 1:30.


Tie pickling spice in several thicknesses of cheesecloth to make a bouquet garni. Set aside. Heat oil in a heavy nonstick saucepan over medium high heat. Sauté onion until tender. Add bouquet garni. Stir in syrup and next 3 ingredients. Season with salt and pepper to taste. Simmer 20 minutes. Discard bouquet garni. Sprinkle ribs with salt to taste. Prepare grill. Place ribs on grill, meatiest side down, about 6 inches above low coals or over indirect heat (banked coals). Close grill hood. Grill 20 minute





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