• 1/2 tsp. mixed pickling spice
• cheesecloth
• 2 tsp. vegetable oil
• 1 small onion, coarsely chopped
• 1/2 cup maple syrup
• 1/4 cup vinegar
• 2 Tbs. water
• 1 Tbs. Dijon mustard
• 4 lbs. pork spareribs

Tie pickling spice in several thicknesses of cheesecloth to make a bouquet garni. Set aside. Heat oil in a heavy nonstick saucepan over medium-high heat. Sauté onion until tender. Add bouquet garni. Stir in syrup and next 3 ingredients. Season with salt and pepper to taste. Simmer 20 minutes. Discard bouquet garni. Sprinkle ribs with salt to taste. Prepare grill. Place ribs on grill, meatiest side down, about 6 inches above low coals or over indirect heat (banked coals). Close grill hood. Grill 20 minutes. Turn and cook 45 minutes. Baste with sauce, close grill and cook 10 minutes. Turn ribs, baste and cook 10 minutes more.

Per serving: calories 1439, fat 109.6g, 69% calories from fat, cholesterol 354mg, protein 78.1g, carbohydrates 30.7g, fiber 0.5g, sugar 28.1g, sodium 399mg, diet points 38.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.5, Fruit: 0.0, Bread: 0.0, Lean meat: 10.9, Fat: 15.9, Sugar: 1.6, Very lean meat protein: 0.0

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The recommended wine is: Chablis.