Photo: Maple Glazed Ribs Recipe
Ingredients
- 2 racks baby back ribs
- Salt
- Pure maple syrup, to coat (recommended: Parker's Maple Barn Pure Maple Syrup)
Directions
Preheat oven to 350 degrees F.
Place ribs in a roasting pan and sprinkle with salt. Bake for approximately 25 minutes. After the ribs are golden brown, remove from the oven and baste with pure maple syrup.
Lower the oven temperature to 250 degrees F. Tightly wrap the ribs with a foil tent, making sure not to put any holes in the foil in order to maintain moisture and flavor. Return to the oven for approximately 10 hours. When you open the foil to check the ribs (carefully avoiding the steam), you should be able to place a fork into the meat and it should immediately break off the bone. If there is any resistance or hardness, continue cooking in the oven for up to 2 hours longer.
After cooking is complete, coat with another layer of maple syrup. If not serving immediately, wrap in plastic to keep moist until ready to use. To serve, cut each rack in half.
This method of slow cooking Maple Glazed Ribs assures the most tender, moist and delicious maple-flavored ribs!
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By wirlgirl124_7026912
Calgary, CA
on March 26, 2009
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I made these for my mom's birthday and everyone loved them.
I kind of went a bit on my own with this recipe and boiled them first of all for about 45 minutes, then in the over for about 4 hours or so, just until the meat was falling off ribs when pulling up on rib bone.
I am a person that likes sticky ribs so I made a maple glaze that I could put on top and put them back in the oven just to heat through with everything.
They turned out great, and I am going to do the recipe over and over.
By alldrin_5766546
Ballico, CA
on September 25, 2006
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One of the best rib recipies I have done. my dinner guest all wanted the recipe however, I cut cooking time to 3 1/2 hrs @ 250 after browning and they were falling off the bone. 10 hrs I think they would be mush. Will do again and again!!! Vickie
By stewartshome_670520
Gansevoort, NY
on May 19, 2006
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I live in the Adirondacks and was given a gallon of fresh maple syrup. I was trying to find a good recipe to use it on...this is the ONLY way I will ever cook my ribs again, and one of the best (and easiest flavorings to use. I want to use this cooking method with bbq sauce and rub too, but this was out of this world!
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