Serves 4 Ingredients 1.4 kg (3 lb.) lean pork spareribs 175 ml (6 fl.oz.) CAMP 100% Pure Maple Syrup 15 ml (1 tbs.) chili sauce 15 ml (1 tbs.) Worcestershire sauce 15 ml (1 tbs.) red wine vinegar 1 small onion, finely chopped 1.25 g (1/4 tsp.) dry mustard Salt Freshly ground pepper Crispy Maple Spareribs
	Method Roast ribs on a rack in an oven pre-heated to 400 °F (200 °C or gas mark 7) for 30 minutes. Combine the remaining ingredients in a pan and bring to boil for 5 minutes. Remove ribs from rack and reduce heat to 350 °F (180 °C or gas mark 4). Place ribs in a baking tin and cover with the sauce. Bake uncovered for a further 45 minutes, basting frequently. Serve with a green salad.