Maple-Glazed Ribs

This recipe was adapted from Jean Pare's Company's Coming series. It's taken from "The Beef Book" but I always use pork ribs.

When choosing ribs, always opt for pork back ribs. The meat is plentiful and naturally tender. It's worth the extra few dollars you'll spend on these ones over side ribs. Ribs can be time consuming to make but I really think it's worth it to boil them first, marinade overnight and grill on a barbeque.

Maple-Glazed Ribs

Pork back ribs (one rack typically serves 2 people)

1 medium onion, sliced

2 celery ribs, with leaves, coarsely chopped

10 whole black peppercorns

Water to cover

1 1/2 cups corn (or cane) syrup

2 Tbsp. maple syrup (or more)

1/4 cup apple cider vinegar

3 Tbsp. chili sauce (use a good quality sauce that is quite spicy)

1 small onion chopped

1 Tsp. Worcestershire sauce

3/4 Tsp. dry mustard

1/2 Tsp. salt

1/8 Tsp. pepper

Combine remaining 9 ingredients in medium bowl. Pour over ribs, turning to coat. Marinade over night and grill on barbeque

Alternatively, these can be back in a greased shallow roasting pan, uncovered, in a 325F oven for 30 minutes. Baste occasionally.

Place ribs, onion, celery and peppercorns in a Dutch oven. Cover with water and bring to a boil Cover, reduce heat and simmer for 1 1/2 hours until the ribs are tender. Remove ribs and pat dry with a paper towel. Discard liquid & vegetables. Arrange ribs in a Ziploc bag or shallow dish.

*Maple Short Ribs, The Beef Book, 2002