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Maple-Glazed Ribs

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

5 stars (27) Rate this recipe

Preparation: 10 MIN
Cooking: 1 H 20 MIN
Servings: 4

Ingredients
Preparation

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

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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

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.

Comments

Jadranka J.

5 stars March 22nd, 2020

Five star***** Excellent!!!! Thanks to Ricardo I am a great cook!!!!!
s d.

4 stars November 3rd, 2016

Making this recipe for the third time. First time boiled the ribs. Second time slow cooked the ribs as per suggestions. Third time I'm back to boiling the ribs. Both ways delicious, but I think boiling the ribs is easier and faster.
s d.

4 stars February 26th, 2016

So much better than the store bought sauses. I agree with Mary M. Knock the temp. down and cook in the oven without boiling them. Second time making this and won't be my last.
Mary M.

5 stars February 19th, 2012

Excellent ribs. Slow cooked them for added tenderness