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Maple Spare Ribs

HT   BBQ   MC  80mins plus marinating


Serves   4     Hot    Pork    Main Course   Barbecue   Dairy Free  Eggless




1.2kg/2  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 this Recipe


Large saucepan

Small saucepan

Shallow dish

Basting brush


Key techniques required to make this Recipe

Marinate - To soak foods in a marinade to enhance the flavour. It also sometimes has the effect of tenderising foods such as meat.

Baste - To moisten with the pan juices or other liquid during cooking. This aids in moisture retention.


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A Guide to BBQ Equipment  |  Barbecue General  Cooking Times for Fish, Poultry, Meat, Vegetables and Fruit  |  Barbecue Cooking, Planning and Safety tips


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