3 lbs. pork spare ribs, cut into serving-size pieces OR 3 lbs. country style spare ribs (bone in or no bone)
1 cup maple syrup
3 Tbls. orange juice concentrate
3 Tbls. ketchup
2 Tbls. low sodium soy sauce
1 Tbls. Dijon mustard
1 Tbls. Worcestershire sauce
1 t. curry powder
1 garlic clove, minced
2 green onions, minced
RIB PIECES: Place ribs meaty side up, on a rack in a greased 13-in. x 9-in. baking pan lined with heavy duty foil (for each clean up). Cover pan tightly with foil. Bake at 300 degrees for 2 hours.
GLAZE: Combine the glaze ingredients in a saucepan. Bring to a boil over medium heat. Reduce heat; simmer for 15 minutes, stirring occasionally. Set aside until needed. Refrigerate if making several hours before needed.
Drain ribs; and return ribs to pan. Cover with sauce.
Bake uncovered, for an additional 35-45 minutes, basting occasionally.
COUNTRY STYLE RIBS: Place ribs in a greased 13-in. x 9-inch baking pan lined with heavy duty foil (for easy clean up). Cover pan tightly with foil. Bake at 250 degrees for 2 hours. Drain grease. Increase oven temperature to 300 degrees.
Brush with half of the glaze and continue to bake for 30 minutes. Base again with remaining glaze for another 30 minutes.