Maple-Roasted Pork Spareribs
The sweet glaze on these ribs highlights Vermont's fabulous maple syrup.Plus: More Pork Recipes and Tips
February 2003
The sweet glaze on these ribs highlights Vermont's fabulous maple syrup.Plus: More Pork Recipes and Tips
The ribs can be refrigerated for 2 days. Reheat in a 325° oven.
A full-bodied Viognier blends well with these succulent and slightly sweet pork ribs. Try one from California or Argentina.