Sticky maple BBQ pork ribs


BBQ / Mains / Pork / Summer

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4 portions

Ingredients

  • 500ml (2 cups) hot water
  • 2 pork rib racks
  • 1/2 cup tomato sauce
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 3 teaspoons smoked paprika
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon ground cumin

Method

  1. Pre-heat the BBQ.
  2. To make the glaze, stir tomato sauce, Worcestershire sauce, maple syrup, apple cider vinegar, Dijon mustard, smoked paprika, dried oregano leaves and ground cumin together in a saucepan. Cook on a low heat for 3 minutes then increase heat and simmer until thick.
  3. Combine the water and 2 tablespoons of the glaze in a bowl. Lay the ribs on a baking tray, coat with the glaze and cover with foil. Bake in the oven for 2 hours at 180C.
  4. Remove the ribs from the oven and coat with the remaining glaze.
  5. Transfer the ribs to the BBQ and grill for 4-5 minutes each side or until caramelised.
  6. Remove from the BBQ, set aside and cover with foil for 2-3 minutes to rest before serving.

Nothing beats sticky ribs on a hot summer’s day and this recipe will be a sure-fire hit with BBQ guests.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

The colour and flavour of maple syrup changes in subtle ways during the seasonal harvest.

At the start of the sugaring season, the syrup is generally clear, with a light, sweet taste. It becomes darker with a caramelised flavour as the season progresses throughout the spring.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter doesn't contain any butter, or dairy products.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree – that’s all.

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