Name: Maple-Glazed Ribs
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 4 serving(s)
Ingredients: 2 kg baby back ribs, small and skinny; 1 cup (250 ml) maple syrup; 1/4 cup (60 ml) ketchup; 1 teaspoon (5 ml) horseradish purée; 1 tablespoon (15 ml) Worcestershire sauce; 1 tablespoon (15 ml) white wine vinegar; 1 tablespoon (15 ml) Dijon mustard; Salt and pepper

Ingredients

2 kg baby back ribs, small and skinny
1 cup (250 ml) maple syrup
1/4 cup (60 ml) ketchup
1 teaspoon (5 ml) horseradish purée
1 tablespoon (15 ml) Worcestershire sauce
1 tablespoon (15 ml) white wine vinegar
1 tablespoon (15 ml) Dijon mustard
Salt and pepper

Preparation

In a large pot, cover the ribs with cold water. Bring to a boil, skimming frequently. Cover and simmer for 50 minutes. Drain.
Preheat the oven to 180 °C (350 °F).
In a bowl, combine the remaining ingredients. Coat the ribs with the marinade. If time allows, they can marinate in the refrigerator for a few hours. Drain the ribs. Place on a baking sheet lined with aluminum foil. Bake for about 30 minutes, basting frequently.

Note from Ricardo

A good way to reuse the market clear plastic bags is to marinate meat, poultry and fish. Put different ingredients into a bag, close it and place the bag in a dish in the refrigerator. Just turn the bag over occasionally and "massage" the meat to coat with the marinade.

Maple-Glazed Ribs

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note