Maple-Glazed Ribs

Maple-Glazed Ribs

  • Preparation 10 min
  • Cooking 1 h 20 min
  • Servings 4
  • Nut-free
  • Lactose-free
  • Gluten-free
  • Dairy-free
  • Egg-free

Categories

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

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.

Personal Note