Maple Spare Ribs
MC 80mins plus marinating
Pork Main Course
1.2kg/2 ½ lb
Pork Spare Ribs
180ml/6fl.oz. Maple Syrup
2 tbsp Brown Sugar
2 tbsp Tomato Ketchup
1 tbsp Cider Vinegar
1 tbsp Worcestershire Sauce
2 teasp Mustard
1. Place ribs in a large saucepan, cover
with water and bring to the boil. Reduce the heat, cover and simmer for 1 hour.
Drain and place in a shallow dish.
2. In a small saucepan,
combine the maple syrup, brown sugar, ketchup, vinegar,
Worcestershire sauce, salt, and mustard. Bring to a boil, stirring,
then remove from the heat and pour over the ribs. Toss the ribs to coat
well, cover and marinate in the refrigerator for at least 2 hours.
3. Transfer ribs to the
grill, reserving marinade and cook over medium hot coals for about 20 minutes,
or until tender and glazed, turning from, time to time and basting with the
reserved marinade. Serve hot.
Main equipment required to make
Key techniques required to make this
Marinate - To soak foods in a marinade to enhance
the flavour. It also sometimes has the effect of
tenderising foods such as meat.
- To moisten with the pan juices or other liquid during cooking. This aids
in moisture retention.