MAPLE GLAZED RIBS
This recipe is based on one of my all-time favourite rib recipes from Linda Stephen who has a cooking school in Cobourg (Linda's Country Kitchen). They are irresistible.
Makes 6 to 8 servings
- 3 strips pork baby back ribs (about 6 lbs/3kg)
- spice paste:
- 1/3 cup (75mL) Dijon mustard
- 1 tbsp (15mL) paprika
- 2 tbsp (25mL) brown sugar
- 2 tsp (10mL) kosher salt
- 2 cloves garlic, minced
- 1/2 tsp (2mL) pepper
- maple glaze:
- 3/4 cup (175mL) pureed canned tomatoes
- 1/2 cup (125mL) maple syrup
- 1 tsp (5mL) pureed chipotle chiles or finely chopped jalapeno
- 1/3 cup (75mL) rice or cider vinegar
- 1/3 cup (75mL) Worcestershire sauce
- 1 small onion, finely chopped
- Remove membrane on the underside of ribs if it hasn't already been done. Cut strips into three or four pieces.
- Combine spice paste ingredients and brush on both sides of ribs.
- Place ribs on foil lined baking sheets, in a single layer. Cover tightly with foil. Bake ribs in a 300F/150C oven for 1 1/2 to 2 hours or until meat starts to pull away from the bones.
- Meanwhile, combine tomatoes with maple syrup, chipotle, vinegar, Worcestershire sauce and onions. Cook gently 5 to 10 minutes until slightly reduced and thicken.
- When ribs are tender, drain off any juices and brush with some of the glaze. Increase oven temperature to 375F (190C) and bake uncovered until glazed and hot, about 30 minutes, brushing with glaze every 10 minutes.