Maple-Glazed Ribs
Maple-Glazed Ribs
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
Instructions
- 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.
Maple-Glazed Ribs