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 email@example.com.