4 pounds pork spareribs
1/2 teaspoon salt
1/2 teaspoon mixed pickling spice
1 small onion -- coarsely chopped
2 teaspoons vegetable oil
1/2 cup maple-flavored syrup
1/4 cup vinegar
2 tablespoon water
1 tablespoon Dijon-style mustard
1 Dash salt
1/4 teaspoon pepper -- freshly ground
Instructions:
Sprinkle spareribs with the 1/2 teaspoon salt. Tie pickling spice
in several thicknesses cheesecloth to make a bouquet garni; set aside.
For glaze, in a saucepan cook onion in hot oil till tender. Add the
bouquet garni. Stir in syrup, vinegar, water, mustard, dash salt and
pepper; simmer 20 minutes. Discard bouquet garni. Make a foil drip
pan, if desired; arrange slow coals on both sides of drip pan. Place
ribs on grill; lower the grill hood. Grill ribs about 1 1/2 hours,
turning once. During cooking, brush the ribs occasionally with glaze.
