Sunday, April 1, 2012

Maple-Glazed Back Ribs


This is another maple-glazed recipe! You can tell how much I love maple syrup. These sweet, salty, and spicy ribs are so easy to make. Optional: you can recycle the juice from the ribs for use on a vegetable side dish (see picture above). From my point of view, nothing should go to waste.

I usually make ribs that fall off the bone, but this time I wanted to make the meat a little more chewy for texture. It requires less oven time with a higher temperature. I really like that because it saves an hour of cooking time.

How to Make Maple-Glazed Back Ribs

For the rub - garlic powder, onion powder, brown sugar, sea salt, coarse pepper, and cayenne pepper. For the glaze, I am only using maple syrup. I use a whole rack of pork loin back ribs, but baby back ribs should be fine as well.


On the back of the ribs, poke holes through the membrane with a small knife. The holes will allow the flavor from the seasoning to seep through the membrane. An alternative to this is to remove the membrane with a butter knife. After poking small holes on the membrane, apply the rub on both sides of the ribs. 


Preheat the oven to 375F degrees. Cover the ribs completely with tin foil. The back of the ribs should face up. Bake 1 hour or until the meat starts to pull away from the bones. 



Carefully open the foil (watch out for hot steam) and reserve the juice for cooking a vegetable side dish. Brush the ribs with maple syrup on both sides and put it back in the oven uncovered for 5 minutes. This step will allow the meat to absorb the flavor from the maple syrup. Remove the ribs from the oven, and brush the front side of the ribs with maple syrup again. From this point, you can either put it in a high heat broiler (top rack) for 3-4 minutes, or you can have some fun and caramelize it with a flame torch. I think the results come out similar, but with a torch, you have more control over the browning consistency.  


Enjoy these succulent ribs and expect your fingers to get dirty!



Ingredients: 

1/3 cup of brown sugar
1 tbs of garlic powder
1/2 tbs of onion powder
1 tsp of cayenne pepper (more if you like it spicy)
1 tsp of coarse black pepper
1 tsp of sea salt
1/4 cup of maple syrup

Directions: 

1. Preheat oven to 375F degree. Poke holes through the ribs membrane with a small knife.

2. In a bowl, mix together brown sugar, garlic powder, onion powder, cayenne pepper, coarse black pepper, and sea salt. Season the ribs on both sides with the rub.

3. Cover and seal the ribs with tin foil (you might have to use 2 sheets of foils). Place the covered ribs on a roasting pan with the membrane facing up. Bake for 1 hour or until the meat starts to pull away from the bone.

4. Carefully uncover the foil and brush both sides of the ribs with maple syrup. Place the uncovered ribs back in the oven and bake for 5 minutes.

5. Remove the ribs from the oven. Brush the front side of ribs with maple syrup. Turn the broiler to high and broil the ribs on top rack for 3-4 minutes or until browned. An alternative to this is to use a flame torch to brown the ribs.

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