2 lb. spareribs, precooked
3/4 c. pure maple syrup
1/4 c. Bennett's chili sauce
1/4 c. chopped onion
1 tbsp. vinegar
1 tbsp. Worcestershire sauce
1 tsp. dry mustard
1 clove garlic, finely chopped

Combine all ingredients except ribs; pour over ribs. Refrigerate at least 4 hours, turning occasionally. Grill or broil ribs as desired, baste frequently with sauce. Refrigerate leftovers. Makes 4 servings.

Cary's Vermont Maple Orchards or MacDonald's Pure Maple Syrup.