Maple-Glazed Ribs
We’re in Atlanta this week, and invited some fellow Canucks to come and watch the football playoffs. So, other than picking up a case of Molson Canadian, I wanted to make something that was a tip of the cap to the Great White North.
These massive slabs of beef ribs start out with a flavour packed spice rub and are then mopped with a sauce which includes beer and maple syrup. Outstandingly delicious and… mission accomplished, eh?
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Maple-Glazed Ribs
Adapted from Shelburne Farms
Serves: 4 to 6
Ingredients:
2 tablespoons garlic powder
2 1/2 tablespoons kosher salt
1 tablespoon mustard powder
3 packed tablespoons light brown sugar
2 tablespoons plus 1 teaspoon smoked sweet Spanish paprika
4 pounds beef ribs
1/2 cup beer
1/2 cup Grade B maple syrup*
1/4 cup cider vinegar
1/4 cup ketchup
* – Grade A syrup is your standard table-top variety. Grade B Maple Syrup is suited more for cooking and has a more intense maple flavour for this purpose.
Preparation:
- In a small bowl, whisk together the garlic powder, salt, mustard powder, brown sugar and 2 tablespoons of the paprika. Set aside about 1 1/2 tablespoons of the rub, and rub the rest over both sides of the ribs. Cover and refrigerate for 1 hour.
- Preheat the oven to 325 degrees F. With the beefier side down, wrap each rack of ribs in foil like a package. Place them on a rimmed cookie sheet or shallow roasting pan. Cook until the meat is very tender, about 2 hours.
- Take the cookie sheet out of the oven and increase the temperature to 450 degrees F with a rack in the second highest position. Unwrap the ribs carefully, pour off any accumulated fat/drippings, and replace the ribs on the foil in the pan.
- In a small saucepan, whisk together the beer, maple syrup, and cider vinegar. Using a basting brush, mop both sides of the ribs well with the mixture, finishing with the beefier side up. Reserve the remaining sauce.
- Sprinkle the reserved spice rub over the beefier side of the ribs and cook them in the oven for about 10 minutes until glazed and crusty.
- While the ribs are finishing, whisk the remaining 1 teaspoon of paprika and the ketchup into the reserved sauce. Simmer it over Medium heat for 5 to 7 minutes until slightly thickened. Adjust seasoning to taste.
- Cut the ribs to separate them once removed from the oven, and brush liberally with the sauce.
Filed under: Recipe on January 24th, 2010
