Sticky Maple Ribs Recipes

Steps:

• Place ribs in a large pot, and cover with water. Cover, and simmer for 1 hour, or until meat is tender. Drain, and transfer ribs to a shallow dish.
• In a small saucepan, stir together the maple syrup, brown sugar, ketchup, vinegar, Worcestershire sauce, salt, and mustard powder. Bring to a low boil, and cook for 5 minutes, stirring frequently. Cool slightly, then pour over ribs, and marinate in the refrigerator for 2 hours.
• Prepare grill for cooking with indirect heat. Remove ribs from marinade. Transfer marinade to a small saucepan, and boil for several minutes.
• Lightly oil grate. Cook for about 20 minutes, basting with the cooked marinade frequently, until nicely glazed.

Steps:

• Preheat the oven to 300 degrees F.
• Combine the brown sugar, granulated sugar, chili powder, garlic powder, onion powder, paprika, 2 teaspoons salt and a generous amount of freshly ground black pepper in a small bowl (I did 30 grinds).
• Place the ribs on a piece of foil large enough to fold over and seal, then place on a baking sheet. Sprinkle the dry rub all over the top of the meaty side of the ribs. Wrap the foil around the ribs and seal tightly so that no juices can escape during baking. Bake until the meat is tender and can easily be pulled away from the bones with a fork, about 2 hours.
• Heat the BBQ sauce in a small pan over medium heat until warm. Remove the ribs from the oven and open the foil pack. Remove the ribs from the foil and pour any juices that have accumulated into the BBQ sauce and mix to combine. Continue to simmer the sauce until thickened, about 7 minutes.
• Heat a grill or grill pan for cooking at medium-high heat.
• Slice the ribs into 1-bone pieces. Brush all over with the BBQ sauce. Place the ribs on the grill and cook until grill marks appear, a few minutes on each side. Brush with more BBQ sauce and remove from the heat, then serve with the remaining BBQ sauce on the side.

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.

Steps:

• Preheat the oven to 375°F.
• Add a little oil to the roasting pan and rub it around the inside with a piece of paper towel.
• Peel the skin away from the onion and throw it away. Grate the onion into a large mixing bowl using the coarse or large-hole side of a grater.
• Add the maple syrup, soy sauce, ketchup, mustard, Worcestershire sauce, and 4 grinds of black pepper.
• Mix together well.
• Add the ribs to the bowl one at a time and use a metal spoon to thoroughly cover the ribs with the sticky glaze.
• Carefully lift the ribs into the prepared pan.
• Put the roasting pan in the preheated oven. Bake for 30 minutes and then remove the pan from the oven.
• Using kitchen tongs, carefully turn over the ribs so they brown evenly.
• Put the pan back in the oven and bake for another 30 minutes.
• The ribs should be a dark golden brown and crispy around the edges. Lift the pan out of the oven.
• Carefully transfer the ribs to a serving plate and eat!

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!

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Mix salt, sugar, black pepper, paprika, and garlic powder for dry rub together in a small bowl. Set aside.
• Line a large sheet pan with heavy-duty aluminum foil. Place rack of ribs on the prepared pan, bone side down. Poke all over with a sharp knife. Make shallow slits across at an angle, and then repeat the opposite way; this allows the dry rub to penetrate. Coat on both sides with rub; flip back over, ensuring the bone side is down. Wrap tightly with foil.
• Transfer to the center of the preheated oven and bake for 2 hours. Remove from the oven and let cool to room temperature. Refrigerate until cold and firm, at least 2 hours, up to overnight.
• Preheat a charcoal grill until coals are very ashy and hot.
• Remove from the refrigerator, unwrap, and brush off excess fat. Slice between the bones to separate each rib.
• Combine ketchup, brown sugar, soy sauce, vinegar, oil, and cayenne with a spoon in a bowl for glaze.
• Place ribs on the preheated grill and cook for 2 minutes; flip and brush over glaze. Flip and repeat process until ribs are as caramelized as you prefer, about 10 minutes more.
• Remove to a plate and brush over one more application of glaze. Serve.

Steps:

• Heat oven to 200C/fan 180C/gas 6. In a large bowl, mix together the passata, garlic, soy sauce, honey and Worcestershire sauce.
• Add the pork ribs to the bowl and mix well to coat evenly. Lay the ribs and all the sauce into a large, shallow roasting tin. Cover with foil and bake for 35 mins.
• Remove foil from tray and bake the ribs for a further 45-60 mins, turning them a couple of times, until sticky and almost all of the sauce has disappeared. To make ahead, cook or half-cook the ribs the night before and keep in the fridge until needed.