St. Louis Ribs with Maple BBQ sauce
Ingredients:
2 Racks St. Louis Style Pork Ribs (Pork Spare Ribs)
for the sauce:
1 1/2 tablespoon canola oil
1/2 white onion, diced
1/2 tablespoons finely minced fresh ginger
2 garlic cloves, finely minced
1/4 teaspoon cayenne
1/8 teaspoon black pepper
1/2 cup cider vinegar
1/4 cup water
3 ounces tomato paste
1/4 cup soy sauce
2 tablespoon sesame oil
1 cup pure maple syrup
1 1/2 tablespoon dry mustard
1/8 teaspoon dried thyme
1/2 tablespoon kosher salt
for the dry rub:
1/4 cup sweet paprika (use 1/2 pimento if you prefer some for a smokier flavour)
1/2 cup brown sugar
1 tablespoon black pepper
1 tablespoon garlic powder
2 teaspoons cumin
2 teaspoons salt
2 teaspoons cayenne
1 teaspoon dry mustard
1/2 teaspoon dried oregano
Mix all ingredients in a bowl, set aside.
Method for the sauce:
In a medium sauce pan heat the oil over medium heat, then add the onion, garlic, ginger, cayenne and black pepper.
Cook until the onion is translucent, then add the vinegar, water, tomato paste, soy sauce, sesame oil, and maple syrup.
Whisk well to fully incorporate the tomato paste.
Add the thyme, mustard and 1/2 of the salt. Simmer on low heat for 30 minutes.
Purée the sauce with a stick blender (or run it through an upright blender), taste for seasoning and add the balance of the salt if desired.
Use right away, or place in an airtight container and refrigerate for up to two weeks.
to make the ribs:
Generously coat both sides of the racks of ribs with the dry rub and rub it in well.
Place the ribs (meaty side up) on a foil covered, rimmed sheet pan and place in the fridge to marinate for 5-6 hours.
Heat the oven to 225℉ or 107C and set in the middle of the oven.
Cook for 3 1/2 to 4 hours, rotating the pan front-to-back a few times to ensure even cooking, until the ribs are done.
To check for done-ness, pick a rack up from the centre with a set of tongs.
When fully cooked, the rack will droop like an upside down U, and the meat at the centre will start to crack.
Pull the ribs from the oven and set the oven to BROIL or Grill.
Slather the ribs on both sides with sauce, then place back in the oven and broil until the ribs are bubbling and the sauce is set, about 4-5 minutes.
Source: sauce by: Vermont Maple Sugar Maker's Association, www.ouichefnetwork.com
2 Racks St. Louis Style Pork Ribs (Pork Spare Ribs)
for the sauce:
1 1/2 tablespoon canola oil
1/2 white onion, diced
1/2 tablespoons finely minced fresh ginger
2 garlic cloves, finely minced
1/4 teaspoon cayenne
1/8 teaspoon black pepper
1/2 cup cider vinegar
1/4 cup water
3 ounces tomato paste
1/4 cup soy sauce
2 tablespoon sesame oil
1 cup pure maple syrup
1 1/2 tablespoon dry mustard
1/8 teaspoon dried thyme
1/2 tablespoon kosher salt
for the dry rub:
1/4 cup sweet paprika (use 1/2 pimento if you prefer some for a smokier flavour)
1/2 cup brown sugar
1 tablespoon black pepper
1 tablespoon garlic powder
2 teaspoons cumin
2 teaspoons salt
2 teaspoons cayenne
1 teaspoon dry mustard
1/2 teaspoon dried oregano
Mix all ingredients in a bowl, set aside.
Method for the sauce:
In a medium sauce pan heat the oil over medium heat, then add the onion, garlic, ginger, cayenne and black pepper.
Cook until the onion is translucent, then add the vinegar, water, tomato paste, soy sauce, sesame oil, and maple syrup.
Whisk well to fully incorporate the tomato paste.
Add the thyme, mustard and 1/2 of the salt. Simmer on low heat for 30 minutes.
Purée the sauce with a stick blender (or run it through an upright blender), taste for seasoning and add the balance of the salt if desired.
Use right away, or place in an airtight container and refrigerate for up to two weeks.
to make the ribs:
Generously coat both sides of the racks of ribs with the dry rub and rub it in well.
Place the ribs (meaty side up) on a foil covered, rimmed sheet pan and place in the fridge to marinate for 5-6 hours.
Heat the oven to 225℉ or 107C and set in the middle of the oven.
Cook for 3 1/2 to 4 hours, rotating the pan front-to-back a few times to ensure even cooking, until the ribs are done.
To check for done-ness, pick a rack up from the centre with a set of tongs.
When fully cooked, the rack will droop like an upside down U, and the meat at the centre will start to crack.
Pull the ribs from the oven and set the oven to BROIL or Grill.
Slather the ribs on both sides with sauce, then place back in the oven and broil until the ribs are bubbling and the sauce is set, about 4-5 minutes.
Source: sauce by: Vermont Maple Sugar Maker's Association, www.ouichefnetwork.com
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