My family is very fortunate to have a "sugar bush" in Northern Ontario, where we make our own maple syrup every spring. As a result, it is usually plentiful so we use it pretty much everyday in baking and cooking. We think that everything tastes better with maple syrup! I serve the ribs with a side of long-grain brown and Canadian wild rice blend that I make up (3/4 brown to 1/4 wild), oven roasted squash and steamed green beans with toasted walnuts. Tip: this is a terrific recipe to make earlier in the day (up to the point of cooking it for one hour). Just cover the baking dish with foil and keep refrigerated until ready, then you can visit with your guests while it bakes. I also put the rice on at that time as it takes an hour to steam and the squash can go right in the oven, at the same time and temperature as the ribs as well. You just have to steam the beans for the last few minutes before the meal. I have been making this recipe for over eighteen years and everyone of every age loves it.
- Portion size 8 servings
- Credits : dwightandkim
MethodPreheat oven to 425 degrees.
To prepare pork ribs, cut into single ribs or small serving sizes with a sharp knife. Leaving space between if possible, place ribs on a large non-stick roast pan or use racks with jelly roll pans underneath. (Tip: line the pans with foil and spray racks with cooking oil for easy clean up.)
Roast in the oven for 30 minutes, turning once halfway through.
Meanwhile, prepare sauce. In a heavy bottom saucepan, combine maple syrup, water, chili sauce, Worcestershire sauce, dry mustard powder, chopped onions and ground pepper. Bring to a boil over medium-high heat. Reduce heat if necessary and boil gently, uncovered, for five minutes, stirring occasionally. Sauce will thicken slightly.
Drain ribs and place meaty side down, in a shallow 4-litre baking dish. Pour sauce over ribs. Bake uncovered, in the center of a 350 degree oven for one hour.