Maple-Glazed Ribs

December 17: National Maple Syrup Day

After visiting Highlander’s relatives in Canada, we always bring back foodstuffs so we can savor the flavors from our North American neighbors when we are back in the United States. Maple products are popular, like syrup, cookies and candies, following the iconic leaf on the nation’s flag.

We got a can of Canadian maple syrup that we typically put on pancakes. It was a lot of syrup for just the two of us so we decided to try a recipe for ribs that featured a maple glaze. We are used to the southern-style BBQ ribs with its saucy marinades. But maple-glazed ribs were a nice change and they are perfect for a picnic in the summer and, with a hint of jalapeno heat in this recipe, hearty and heart-warming to eat during the colder seasons when National Maple Syrup Day is scheduled.

Recipe

Adapted from Endless Vacation magazine (Spring 2012)

Ingredients

• 1 rack of pork baby back ribs
• salt and pepper to taste
• ¾ cup maple syrup
• 2 cloves garlic, minced
• 2 tablespoons ginger, grated
• 1 large jalapeno pepper, seeded and minced
• 2 small limes, juiced

Directions

Line a lipped baking pan with foil to catch the drippings. Salt and pepper both sides of the ribs. Place meat side down. Make the maple glaze by mixing the maple syrup with garlic, ginger, japaleno and lime juice.

Brush the top and sides of the ribs with 1/3 of the glaze mixture. Cover the ribs with foil and bake in a preheated oven at 300 degrees F for 30 minutes. Remove from the oven, carefully lift the foil and avoid escaping steam, turn the ribs over and brush another 1/3 of the glaze mixture on the meat side of the ribs. Cover again with foil and return to the oven to bake for another 30 minutes. Remove the ribs from the oven and discard the top foil. Turn up the oven’s heat to 375 degrees F. Baste with the remaining glaze, return the ribs to the oven and cook for another 15 minutes. Remove from the oven again and continue to baste, spooning the darker drippings onto the ribs to give them some color. Bake for 15-20 more minutes. Remove from the oven, slice the ribs, put them on a platter and spoon some of the glaze drippings on the meat. Serve hot.

Notes

• There are some burnt bits of maple glaze drippings on the baking pan. Mix this caramelized gooey goodness with the thinner meat juices and brush on the ribs to give them some color.
• Serve these ribs for a summery Canada Day picnic on July 1.
• Try the recipe for maple-glazed chicken for National Maple Syrup Day.