Maple Black Pepper Oven Spareribs
It's 80 degrees in northern Indiana today. The sky is blue, the trees are budding, and our daughter is happily smeared from head to toe in the mud she's dug out of the backyard. To kick off spring, I whipped up these Maple Black Pepper Oven Spareribs. These spareribs are easy to make, don't require a smoker or any complicated equipment, and are absolutely delicious! These ribs forgo the traditional tomato-based sauce, and bring to center stage the fresh maple syrup Rebecca was given a few weeks ago from a local Amish farmer. Celebrate the changing of the seasons with Maple Black Pepper Oven Spareribs.