When my mom was alive, she would always make our favourite food for our birthday dinner-of course, my was always ribs! As I began to cook and sample ribs everywhere I went, I developed my own sauce and no longer order them while I am out, in fact family requests them from me! Whenever I want to impress guests, I serve ribs along. There is nothing to break the ice faster than laughing at each other with sauce on your face! (gets rid of shyness in a hurry) As I live near St. Jacobs, I have access to fresh ribs, Maple Syrup and Apple butter Cider, making this heritage dish in honour of my Mennonite Grandparents.
Portion size6 servings
Credits :Sue Hollihan
Trim off any large areas of fat from ribs and if using back ribs cut in sections of 3 or 4 ribs each. Place in roasting pan with lid. Try to lay them flat without overlapping too much if possible. In food processor grind until small pieces remain: prunes, garlic, salt and vinegar. The vinegar helps to blend it smoothly. In medium saucepan combine: olive oil and onions-cook until onions begin to wilt. Add brown sugar, salt, chili powder, tomato sauce, ketchup, Maple syrup, Dijon mustard, soya sauce,apple butter and apple juice along with prune mixture. Bring to a boil slowly while stirring to keep from sticking. Simmer for 15 minutes until flavours have a chance to blend. Pour over ribs, cover with lid or foil and bake for one and a half hour. Remove cover, baste ribs frequently with sauce and cook for remaining 1/2 hour. Baste every 10 minutes with sauce to build up a layer! If you have to overlap ribs to fit your pan, then rotate them every 30 minutes making sure they remain coated with sauce. Remove from oven and transfer to serving platter.