In a large pot, cover spare ribs with maple water and season with salt and pepper. Bring to a boil, skimming foam. Cover and simmer over a low heat for 1 hour. Remove from heat and let cool. Refrigerate overnight.
Preheat oven to 190 °C (375 °F) with rack on the centre shelf. Line two baking sheets with aluminum foil. Remove spare ribs from maple water and lay them on the baking sheets. Skim fat from maple water and reduce over high heat in a saucepan until syrupy. Add soy sauce and chili sauce. Baste ribs with syrup and roast for 20 minutes.
Recipe and photo credit: jaimelerable.ca
- 1.4 kg (3 lb.) pork spare ribs
- 2 litres (8 cups) SEVA Maple Water
- Salt and pepper to taste
- 15 ml (1 tablespoon) soy sauce
- 30 ml (2 tablespoons) chili sauce