Miso and Maple Ribs
Miso and Maple Ribs
Ingredients
- 2 tbsp maple sugar
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp mustard powder
- 5 lb (2.3 kg) baby back pork ribs
- 1 onion, chopped
- 1 garlic clove, chopped
- 2 tbsp butter
- 3/4 cup (180 ml) fruit ketchup, homemade or storebought (see note)
- 3/4 cup (180 ml) apple jelly
- 1/4 cup (60 ml) apple cider vinegar
- 2 tbsp (30 ml) maple syrup
- 2 tbsp (30 ml) miso
- 1 tbsp (15 ml) Dijon mustard
Instructions
- In a bowl, combine the maple sugar, salt, pepper and mustard powder.
- On a work surface, using paper towels, peel away the white membrane from the back of the ribs. Place the ribs on a baking sheet and sprinkle with the dry rub, rubbing thoroughly into the meat on both sides. Cover and refrigerate for 1 hour or overnight.
- With the rack in the middle position, preheat the oven to 325°F (165°C).
- Wrap the racks of ribs, two racks at a time, in foil. Place them on a baking sheet. Bake for 2 hours or until the meat is tender.
Miso and Maple Ribs