SPARERIBS

1. Preheat oven to 350 degrees F. Spray roasting pan rack with cooking spray.

2. Place the 2 racks of pork spareribs onto a rack over a large roasting pan. Sprinkle with salt and pepper. Cover tightly with aluminum foil.

3. Bake in oven for 1 1/2 hours. (This does most of the actual cooking.)

4. Remove ribs from oven and cool until they are easy to handle, approximately 10 minutes.

5. Preheat charcoal or outdoor gas grill. Grill 35 to 40 minutes, turning every 10 minutes and coating meat with the glaze or sauce of your choice.

6. Cut into four portions (about six ribs each) and serve.

7. If unable to grill outdoors, after baking ribs, remove foil and continue to bake, uncovered. Baste generously with sauce and pan juices every 10 minutes; turn after 20 minutes. Then broil ribs, meaty side up, 4 to 6 inches from the heat source until browned, about 3 minutes.

AMAZING GLAZE

1. Mix all Amazing Glaze ingredients together; blend well.

2. Baste on ribs every 10 minutes during grilling or roasting.

PRUNE SAUCE

1. Put prunes in a small bowl. Pour wine over prunes and let soak for 1 hour.

2. In a food processor or blender, purie prunes with wine, then combine with orange peel.

3. Pour prune purie into a medium saucepan. Heat for about 3 minutes over medium heat, just until prunes are about to simmer.

4. Add mustard, steak sauce, and salt.

5. Cool. Use to baste ribs, or serve on the side with cold meats, game, hamburgers, or barbecued meats.

Source: Hannaford fresh Magazine, January - February 2007