- 2 lbs. Cocktail Spareribs, cut into bite-sized pieces (or have the butcher cut a side of baby-back ribs into riblet strips)
- salt and pepper to taste
- 1/3 cup pure Maple Syrup
- 1/3 cup Dijon Mustard
- 1 Tbsp Molasses (light or dark)
- 1 Tbsp packed Brown Sugar
- 2 Tbsp Cider Vinegar
- 1 tsp ground Cumin
Preheat oven to 350°F. Place riblets in a 9″ x 13″ baking dish and sprinkle with salt and pepper. Bake for 45 minutes. Remove the pan from the oven and drain off any fat.
While the ribs are cooking, combine the remaining ingredients in a small bowl (or 2-cup measuring cup). Stir well and set aside. After draining the fat, toss the riblets with the marinade. Return them to the oven and bake for 30 minutes, stirring 2-3 times during this second baking period.
Serve immediately – be prepared for compliments