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Cookin' With Leo

By Leocthasme

Chili Maple Mustard Ribs

Here we are again, it’s that time of the year, right before Lent, whatever was lent, and the final football frolic, aka, the Superbowl. Big day for all, not only them sport fans, but just about everybody in general, whether we like football or not we are gonna’ be involved, somehow, however. Even if we ain’t tuned into the game some announcer on some station is keepin’ us upgraded on the latest score, whatever. So, take it in stride and just do something good, like good cookin’ that is.. Even if the whole gang ain’t showin’ up to invade the front of the TV screen and the fridg to find all the goodies that can be found therein. Just make the best of it anyway and make somethin’ good for just the homefolks, whoever. After all just remember them lent days will be upon us all whether we like it or not. An them good Christians, what gets all turned on about that sort of thing, are gonna make themselves heard and felt. The supers are gonna’ get all sort of stuff in for them folks so they can get lent felt, however. Anyway here is somethin’ good for them last good days.

Here is what you need and how to do it:



      about 4 pounds pork spareribs
      1/2 teaspoon salt
      1/2 teaspoon freshly ground black pepper

      For the Glaze:

      1 tablespoon olive oil
      1 small onion, coarsely chopped (about 1/2 cup)
      1/2 cup sugar-free pancake syrup
      3 tablespoons red wine
      3 tablespoons Dijon mustard
      1 tablespoon chili powder


Oven Method: Preheat oven to 325 F. Sprinkle ribs with salt and pepper; set aside. Make glaze as directed above. Place ribs on baking sheet, cover with foil and bake 45 minutes. Remove foil, brush ribs with glaze, and continue baking for 45 more minutes, turning and brushing with glaze several times.

Grill Method: Preheat grill to a low setting. Sprinkle ribs with salt and pepper; set aside. In a medium saucepan over medium-high heat, heat oil for 1 minute. Add onion and sauté until softened, about 4 minutes. Stir in syrup, vinegar, mustard and chili powder. Reduce heat to low and simmer until slightly thickened, about 15 to 20 minutes. Place ribs on grill, cover and cook 45 minutes, turning three times. Brush ribs with glaze and continue cooking for another 45 minutes, turning and brushing with glaze several times. Serve immediately.

Take Care Now, Ya’heah!

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