Gourmet Galley: Glaze of glory: Baked ribs shine through even when sun doesn’t _lowres

Advocate staff photo by HEATHER MCCLELLAND -- Glazed Pork Spareribs

I prepared these Glazed Pork Spareribs during the weeks of rain we had recently, and they were delicious. These are oven-baked, so I didn’t have to dodge in and out between rainstorms.

I bought a package marked pork loin backribs that were on sale that week, but any pork sparerib is fine.

A quick and tasty barbecue sauce is stirred together, heated and mopped on during the last 30 minutes of baking.

These were finger-licking good and I’ll be tempted to bake these in the oven again, even if it’s not raining outside.

Corinne Cook is a columnist for The Advocate. Reach her at food@theadvocate.com.