Maple-glazed pork ribs
Ninety minutes at 160 °C, then fifteen under the grill
A thick marinade made of sweet paprika, garlic powder, maple sugar, and Very Dark maple syrup. The ribs are left to marinate for a couple of hours in the fridge.
Then, slow bake in the oven with rosemary, basting every fifteen minutes, and a final grill to give the glaze a bronze finish.
4 hours
Preparation time
According to
Category
Media
Difficulty
3 servings
Servings
What's needed
Serves 3 people. The 2-hour marinating time is included.
1 kg pork ribs
3 tablespoons sweet paprika
40 g of Pure maple sugar
2 tablespoons garlic powder
160 ml Very Dark Pure Maple Syrup
Rosemary sprigs
Coarse salt to taste.
Eleven steps
The marinating process
In a bowl, combine sweet paprika, garlic powder, maple sugar, and maple syrup.
Mix
A few minutes, until it becomes thick, smooth and golden in color.
Brush
Cover the ribs entirely with the marinade.
Two hours in the fridge
Let it rest.
Drain
Remove the meat from the marinade and place the ribs on a non-stick baking tray.
Rosemary
Add the sprigs.
Static oven
160 °C for 90 minutes.
The grill
Another 15 minutes at 220 °C with the grill function.
Brush again
During cooking, approximately every 15 minutes, with the marinade set aside.
Salt
When the ribs are cooked and the glaze is bronzed, turn off the oven and season with coarse salt.
Serves
With roasted potatoes or grilled vegetables.
Two things to know
Don't discard the marinade. This is what you'll use to baste every 15 minutes; without it, the glaze won't form in layers.
Salt goes in at the end. Added earlier, it will draw out moisture from the meat over four hours.
The ingredient
The variety used in this recipe. Very Dark, intense flavor: the boldest of the four, for long cooking times.
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