Maple-Barbecued Oven Spareribs

These spareribs get painted with a maple barbecue glaze so sticky and glossy they look like they belong in a magazine. A cup and a half of maple syrup forms the sweet base, balanced by cider vinegar, chili sauce, Worcestershire, and dry mustard for a sauce that hits every flavor note: sweet, tangy, spicy, and savory.

Bringing the sauce to a boil first concentrates the flavors and thickens it slightly so it clings to the ribs instead of pooling in the bottom of the pan. Basting frequently and turning the ribs as they roast builds up layer after layer of caramelized glaze.

Wiping the ribs with a damp paper towel before saucing removes bone dust and surface moisture so the glaze adheres from the first brush stroke.

Kitchen Tips

• Baste every 15 to 20 minutes during the 1 ½ hour bake. Each coat builds on the last, creating that thick, lacquered finish.
• Use a shallow roasting pan, not deep. A deep pan traps steam and braises the ribs instead of roasting them. You want dry heat to caramelize that maple glaze.
• Watch the ribs in the last 20 minutes. Maple syrup has a lot of sugar and can go from caramelized to burnt quickly.
• The ribs are done when the meat pulls back from the bone and a fork slides in easily.

Variations

• Add a tablespoon of smoked paprika to the sauce for a deeper, smokier barbecue flavor.
• Brush bourbon into the sauce during the last baste for a boozy, caramel kick.
• Use baby back ribs instead of spareribs for a leaner, quicker-cooking option (reduce time by 15 to 20 minutes).