4 to 5 servings
15 minutes prep, 45 to 90 minutes cooking, 1 hour total
The unused glaze keeps 2 weeks in the refrigerator.
If you bone out a pork loin, or have meaty bones from any part of the pig, this is a great way to use them. Caramelized, sweet-tart and chewy, it gets everyone to eat with their hands and relax. The same treatment works for spareribs, they just need to cook longer.


Apricot Mustard Glaze:
  • 1/2 cup apricot jam
  • 1/3 cup cider vinegar, or to taste
  • 1/4 to 1/3 cup spicy, dark brown mustard
  • 1 tablespoon soy sauce
  • 4 large garlic cloves, minced
  • 1/2 teaspoon Tabasco sauce, or to taste (optional)


  • 3 to 5 pounds meaty pork bones or 3 pounds spareribs
  • salt and fresh ground black pepper

1. In a medium bowl blend all the glaze ingredients. Preheat the oven to 325ºF.

2. On a shallow roasting pan spread out the bones or ribs. Season them and slow roast until they are browned and their meat is cooked through - 45 minutes or so for the bones,1hour and15 minutes for the ribs. Baste with the pan juices.

3. Brush the glaze over the meat. Raise the oven to 475ºF and roast, turning and basting with pan juices, until the glaze is bubbling and the color of caramel. Remove the meat from the oven. Let it rest 10 minutes, then serve hot. Be careful because the glaze can be very hot.

Copyright 2011 Lynne Rossetto Kasper