Field Goal Ribs

Gooey Rib Glaze:
1/4 cup canola oil
1/4 cup diced (1/4 inch) onion
2 tablespoons finely minced fresh ginger
1 teaspoon finely minced garlic
2 tablespoons finely grated orange zest
1 cup fresh orange juice
1/2 cup unsulphured molasses
1/4 cup pure maple syrup
3 tablespoons ketchup
2 tablespoons honey
salt and freshly ground black pepper, to taste

Ribs:
2 sides pork spareribs (2 to 2-1/2 lbs. each) or 4 sides baby back ribs (2 lbs. each)
salt and freshly ground black pepper, to taste
6 scallions (including 3 inches of green), thinly sliced

Prepare the glaze. Heat the oil in a small pot over low heat. Add the onion, ginger and garlic. Stirring occasionally, cook until wilted, 5 to 8 minutes.

Add the orange zest and juice, molasses, maple syrup, ketchup, honey, salt and pepper; bring to a boil over medium-high heat and cook for 3 minutes. Reduce the heat to medium-low; stirring occasionally, simmer until the glaze is thickened, about 10 minutes.

Strain the glaze through a fine sieve, reserving the solids. Finely mince the solids and return them to the glaze. Cool slightly. (Makes about 2-1/2 cups)

Prepare the ribs: Preheat the oven to 350. Place the spareribs, meaty-side up, in a large shallow baking pan; season well with salt and pepper. Coat the ribs generously with the glaze. Bake until the ribs are cooked through, tender and nicely glazed, about 1 hour. Cut the ribs apart and serve in bowls, garnished with the sliced scallions.