Spareribs and Blueberry Glace Pie

While many people think of the south when they hear about cuts of ribs and other meats, Maine also enjoys their fair share of barbecue treats! This particular recipe for spareribs, while not on the grill or in a smoker, is still a delicious alternative to enjoy in the oven during winter.

For dessert, what could be more fitting for Maine than a blueberry pie? Though blueberries are of course out of season, you can still find Maine blueberries in many supermarkets! Wyman’s is a classic Maine brand that sells frozen berries from their fields in Downeast.

Jan’s Spareribs – Sandi Grimes, MASP

  • 1 package of boneless spareribs
  • 1 tablespoons oil
  • 2 medium chopped onions
  • 1 cup ketchup
  • 1 cup water
  • 1 tablespoons vinegar
  • 2 tablespoons yellow mustard
  • 1/2 cup lemon juice
  • 2 to 3 tablespoons A.1. steak sauce
  • 2 tablespoons brown sugar
  • 1/2 teaspoon garlic salt

Brown spareribs in oil, using a large frying pan. Brown ribs for 1/2 hour. Remove spareribs and place in shallow baking dish.

Cook onion in drippings until tender. Add ketchup, water, vinegar, mustard, lemon juice, steak sauce, brown sugar, and garlic salt. Bring mixture to a boil. Pour over spareribs and bake for 1 hour at 350 Fahrenheit (175 Celsius).

Blueberry Glace Pie – Cooking Down East

  • 1 cup blueberries (and 2 more, off to the side)
  • 3/4 cup water

Bring these two to a boil, and add 1 tablespoon of butter.

Mix together the following:

  • 1 cup sugar
  • 3 tablespoons cornstarch
  • dash of salt

Add dry mixture to hot blueberry mixture, stirring constantly. Cook slowly until thick and clear. Remove from heat, add 1 teaspoon lemon juice. Pour over 2 cups raw blueberries, mix gently. Turn into 9-inch baked pie shell. Refrigerate or leave at room temperature. Serve with sweetened whipped cream.