MAPLE-GLAZED RIBS
I love maple syrup and so does my family, so I gave this recipe a try. It's well worth the effort! I make these ribs often, and I never have leftovers. With two teenage boys who like to eat, this main dish is a real winner. -Linda Kobeluck, Ardrossan, Alberta
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Place ribs, meaty side up, on a rack in a greased 13x9-in. baking pan. Cover pan tightly with foil. Bake 1-1/4 hours. , Meanwhile, combine the next nine ingredients in a saucepan. Bring to a boil over medium heat. Reduce heat; simmer 15 minutes, stirring occasionally. , Drain ribs; remove rack and return ribs to pan. Cover with sauce. Bake, uncovered, 30 minutes or until meat is tender, basting occasionally. Sprinkle with sesame seeds just before serving.
Nutrition Facts : Calories 598 calories, Fat 33g fat (12g saturated fat), Cholesterol 128mg cholesterol, Sodium 601mg sodium, Carbohydrate 43g carbohydrate (37g sugars, Fiber 1g fiber), Protein 32g protein.
MAPLE GLAZED RIBS
Steps:
- Preheat oven to 350 degrees F.
- Place ribs in a roasting pan and sprinkle with salt. Bake for approximately 25 minutes. After the ribs are golden brown, remove from the oven and baste with pure maple syrup.
- Lower the oven temperature to 250 degrees F. Tightly wrap the ribs with a foil tent, making sure not to put any holes in the foil in order to maintain moisture and flavor. Return to the oven for approximately 10 hours. When you open the foil to check the ribs (carefully avoiding the steam), you should be able to place a fork into the meat and it should immediately break off the bone. If there is any resistance or hardness, continue cooking in the oven for up to 2 hours longer.
- After cooking is complete, coat with another layer of maple syrup. If not serving immediately, wrap in plastic to keep moist until ready to use. To serve, cut each rack in half.
- This method of slow cooking Maple Glazed Ribs assures the most tender, moist and delicious maple-flavored ribs!
OVEN-BAKED MAPLE BARBECUED RIBS
I love cooking and baking with maple syrup and have collected many different recipes using maple syrup over the years, if you have any maple syrup around then this is a rib recipe you should not pass up! The sauce recipe may be easily doubled. Prep time includes the first baking of the ribs.
Provided by Kittencalrecipezazz
Categories Pork
Time 2h
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees.
- Place ribs meat side down on a shallow baking pan.
- Bake for 40 minutes.
- Drain and cool slightly.
- Meanwhile, in a saucepan, combine remaining ingredients; cook, and stir over medium heat until mixture comes to a boil.
- Cut ribs into serving-size pieces; return to pan (meat side up).
- Pour the sauce over ribs.
- Bake uncovered for 1 hour or until the ribs are tender, basting occasionally.
- Note: If desired the sauce recipe may be doubled and also, prepared a day ahead, and refrigerated until ready to use.
Nutrition Facts : Calories 396.8, Fat 8.3, SaturatedFat 2.4, Cholesterol 22.7, Sodium 169.4, Carbohydrate 77.1, Fiber 1.4, Sugar 66.2, Protein 5.6
MAPLE COUNTRY RIBS
I brought this recipe with me from Quebec after my husband and I were married. The rich maple flavor impressed my in-laws the first time I made dinner for them.-Anne-Marie Fortin, Swanton, Vermont
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place ribs in a Dutch oven. Cover with water; bring to a boil. Reduce heat and simmer for 10 minutes. Drain. , Place ribs in a greased 13-in. x 9-in. baking dish. In a small bowl, combine the remaining ingredients; pour half over ribs. , Bake, uncovered, at 325° for 1-1/2 hours or until tender, basting often with remaining sauce.
Nutrition Facts : Calories 595 calories, Fat 21g fat (7g saturated fat), Cholesterol 129mg cholesterol, Sodium 428mg sodium, Carbohydrate 63g carbohydrate (56g sugars, Fiber 1g fiber), Protein 40g protein.
FALL OFF THE BONE BAKED MAPLE GLAZED RIBS
These are SOOOO good; fall of the bone tender and a spicy sweet homemade BBQ sauce. The low temperature cooking aspect is easily changed based on how long you have (I've baked for 5 hours before at a lower temp) but this is the basic cooking time/temp required. If you extend the cooking time, just drop the temperature a bit. I have to admit that I never measure the maple syrup, I just pour over until coated.
Provided by hodgemo2
Categories Pork
Time 2h40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F Rub seasoning salt onto ribs. Place ribs in a large roasting or baking pan.
- Bake about 30 minutes, until meat is browned.
- Reduce the oven to 300°F Pour maple syrup over the ribs.
- Place a large piece of aluminum foil over pan, tenting in the center and sealing the edges tightly. Bake 1 hour, 30 minutes.
- Meanwhile (for the BBQ sauce), combine the ketchup, brown sugar, vinegar, Worcestershire sauce, paprika, chili powder and garlic with 2 tbs water in a small saucepan.
- Bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer 10 minutes.
- Pour BBQ sauce over ribs and cook, uncovered, for 30 minutes longer. Baste occasionally.
Nutrition Facts : Calories 1042.5, Fat 55.9, SaturatedFat 19.7, Cholesterol 234.7, Sodium 668.6, Carbohydrate 71.7, Fiber 0.5, Sugar 64.8, Protein 65.7
GLAZED BBQ RIBS
Yes, these racks would taste wonderful hot off the grill, but you can really enjoy these sweet, fall-off-the-bone ribs any time of the year. The raspberry preserves give my BBQ (and now yours) that lil' something extra! -Stephen Marino, Nutley, New Jersey
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. Place ribs in a shallow roasting pan, bone side down. Brush oil over ribs; sprinkle with salt and pepper. Bake, covered, until tender, 1-1/2 to 2 hours; drain., Combine remaining ingredients, reserving 3/4 cup sauce. Brush some of remaining sauce over ribs. Bake, uncovered, 25-30 minutes or until ribs are glazed, brushing occasionally with additional sauce., Preheat broiler. Transfer ribs, bone side down, to a broiler pan. Broil 4-5 in. from heat until browned, 8-10 minutes. Serve with reserved sauce.
Nutrition Facts :
BALSAMIC-GLAZED OVEN-BAKED RIBS
Conventional wisdom holds that pork ribs taste best when cooked outdoors on a grill or smoker. Conventional wisdom hasn't experienced the sweet-sour balsamic-glazed St. Louis-cut spare ribs at Animal in Los Angeles. The restaurant's chefs, Jon Shook and Vinny Dotolo, prepare them in a way that most barbecue purists would never order, much less eat: baked in the oven. Here, their recipe has been adapted for the home cook.
Provided by Steven Raichlen
Categories dinner, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- To prepare the ribs, heat the oven to 350 degrees. If the butcher has not removed the membrane on the back of each rack, gently pry it up by sliding a sharp implement (like the tip of an instant-read thermometer) under it, then lifting gently. Grab the membrane with a paper towel and peel it off.
- Spread a 24-inch sheet of heavy-duty aluminum foil, shiny side up, on a work surface. Place one rack on top, rub it all over with oil, and generously season both sides with salt. Place 2 parsley sprigs and 2 garlic cloves under the concave side of the rack and 2 thyme sprigs on top. Wrap the ribs in the foil, pleating the edges to seal well. Repeat with the second rack. Place the rib packets in a large roasting pan.
- Roast the ribs for 30 minutes, then reduce the temperature to 250 degrees. Cook 1 1/2 to 2 hours more, until the meat has shrunk back from the ends of the bones by 1/4 to 1/2 inch and the ribs are tender enough to pull apart with your fingers.
- Meanwhile, prepare the barbecue sauce. Place the balsamic vinegar in a large nonreactive saucepan. Bring to a boil over medium heat and cook until reduced by a third. Add the remaining barbecue sauce ingredients with 1/4 cup water, bring back to a boil, then reduce the heat to low and simmer until thick, 30 to 40 minutes. If the sauce starts to thicken too much, add a little water. The sauce should be highly seasoned; adjust to taste by adding vinegar, brown sugar or salt.
- Remove the ribs from the oven and let cool briefly, then open the foil, being careful of the escaping steam. Transfer the ribs to a baking sheet. Turn on the broiler or raise the oven to 450 degrees.
- Slather the ribs on both sides with the barbecue sauce. Broil the ribs until the sauce sizzles and browns, 2 to 4 minutes on each side. Alternatively, bake in the oven 8 to 12 minutes. Baste with the barbecue sauce and serve at once with any remaining sauce on the side.
STICKY MAPLE AND BOURBON PORK RIBS
Skip the same old boring barbecue sauce and opt for a sticky malt vinegar, bourbon, and maple syrup glaze to slick up these boiled-and-baked pork ribs.
Provided by Donna Hay
Categories HarperCollins HarperCollins Dinner Pork Pork Rib Maple Syrup Bourbon Cinnamon Vinegar Bake Roast
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the ribs:
- Place the vinegar, water, bay leaves, cinnamon, sugar, rock salt and onion in a large saucepan over high heat. Stir to combine and bring to the boil.
- Add the ribs, reduce the heat to medium and cover with a tight-fitting lid. Simmer for 30-40 minutes or until the pork is tender.
- For the glaze:
- Place the bourbon, maple syrup, vinegar, Worcestershire sauce, mustard, paprika and salt flakes in a medium saucepan over medium heat. Stir to combine and bring to the boil. Reduce the heat to low and simmer for 8-10 minutes or until slightly reduced. Set aside.
- To finish:
- Preheat oven to 220°C (425°F).
- Remove the ribs from the cooking liquid and place, meat-side down, in a large deep-sided ovenproof dish. Top with the glaze and roast for 15 minutes.
- Turn the ribs over, baste with the glaze and roast for a further 15 minutes or until the pork is tender and the glaze is reduced. Brush with any remaining glaze and slice to serve.
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