Author: Canadian Living

This recipe came about because I wanted a meal for large groups of family or friends that would appeal to kids and adults alike and that could be prepared in advance leaving me time to spend with my guests. Some members of my family don't eat pork so I simply add beef ribs to the mixture and everyone can partake. This meal is as good during the winter holidays as it is during our Xmas in July with family in Quebec

  • Portion size 8 servings
  • Credits : christinewheeler

Ingredients

  • 3 tablespoons paprika
  • 1 tablespoon kosher salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon black pepper
  • 3 tablespoons sugar
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 rib celery chopped
  • 1 teaspoon smoked hot paprika
  • 1 teaspoon liquid smoke
  • 1 Dijon mustard
  • 1 cup cider vinegar
  • 1 cup maple syrup
  • 1 cup sugar
  • 1 bag frozen cranberries
  • 1 1/2 cup tomato sauce
  • 6 kgs pork ribs or ribs of your choice
  • 1/2 cup sour cream
  • 1 cup mayonnaise
  • 4 tablespoons red wine vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 Dijon mustard
  • 1/4 teaspoon pepper
  • 1/4 teaspoon celery seeds
  • 1 large green cabbage
  • 1 large carrots
  • 1 rib celery
  • 3 green onions minced
  • 1/2 cup sweet red pepper julienned
  • 1 Granny Smith apple

Method

Mix paprika, onion powder, garlic powder, salt, pepper and sugar in a small bowl, set aside. Remove membrane from ribs, and rub with the spice mixture on both sides. Using aluminum foil construct a large enough envellope to contain ribs on largest sheet pan to fit oven. Fold sides of foil to encase ribs entirely. Cook in oven at 270 F for 2 hours. Remove from oven, take out of foil envellope and cool in fridge for twenty minutes. To make sauce while the ribs are cooking add oil to large heavy saucepan then add onions, garlic, celery and smoked paprika. Saute over medium heat until transparent. Add liquid smoke, dijon, vinegar, maple syrup, sugar, cranberries and tomatoes and continue cooking on medium heat until the sauce thickens, stirring occasionally. Season to taste. Baste cooled ribs with sauce and finish them in a 350 F oven or over a barbeque until warmed through. Any remaing sauce can be served on the side with the meal. To make the coleslaw dressing: mix the sour cream, mayonnaise, vinegar, sugar, salt, dijon mustard, pepper and celery seeds. To make the coleslaw: finely slice the cabbage and celery on a mandoline, finely grate the carrot and apple. Mix all of the vegetables together and toss with as much of the dressing to suit your taste. Let chill in fridge before serving. Serve the ribs with the coleslaw on the side with baked potatoes and crusty bread.
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