Last Minute Memorial Day Recipe: Spare Ribs

Hey Silver Springers! It's time to steal the show this Memorial Day weekend with delicious recipes that your family and friends won't forget.

Whether you are looking for the perfect picnic dip, firing up the grill for finger lickin’ ribs, or searching for a crowd-pleasing summer dessert, Silver Spring Patch will deliver the goods with help from the magazine Taste of Home.

The magazine publishes recipes from people who love to cook at home and they do it with easy-to-find ingredients.

The first in our series of tasty food this weekend is the five-star rated Maple Glazed Spare Ribs.

This recipe was submitted by Linda Kobeluck of Ardrossan, Alberta.

Ingredients:

• 3 pounds pork spareribs, cut into serving-size pieces
• 1 cup maple syrup
• 3 tablespoons thawed orange juice concentrate
• 3 tablespoons ketchup
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon curry powder
• 1 garlic clove, minced
• 2 green onions, minced
• 1 tablespoon sesame seeds, toasted

Cooking Directions:

• Place ribs, meaty side up, on a rack in a greased 15-in. x 10-in. x 1-in. baking pan. Cover pan tightly with foil. Bake at 350 degrees for 1-1/4 hours or until tender; drain.

• Meanwhile, combine the next nine ingredients in a small saucepan. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally.

• Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill ribs, covered, over medium heat or broil 4 inches from the heat for 15-20 minutes, brushing occasionally with glaze. Sprinkle with sesame seeds just before serving.

• Yield: 6 servings.