Chili Maple Ribs
Ingredients
- 2 kg PORK BACK RIBS OR SIDE RIBS, each strip cut
in half, 4 lb
- 25 mL Canola oil, 2 Tbsp
- 1 onion, finely chopped, 1
- 2 cloves garlic, minced, 2
- 175 mL Drained canned tomatoes, 3/4 cup
- 250 mL Chili sauce , 1 cup
- 125 mL Maple syrup, 1/2 cup
- 50 mL Dijon mustard, 1/4 cup
- 25 mL Red wine vinegar, 2 Tbsp
- 25 mL Worcestershire sauce, 2 Tbsp
- 5 mL Salt, 1 tsp
- 2 mL Pepper, 1/2 tsp
- 1 mL Red pepper flakes, 1/4 tsp
Instructions
- Place ribs in a large pot; add cold water almost
to cover. Simmer, covered for 30 minutes or until just tender; drain
well and cool.
- Meanwhile, in saucepan, sauté onion and
garlic for 3-4 minutes over medium heat or until tender.
- Press tomatoes through sieve to puree and remove
seeds.
- Add puree, chili sauce, maple syrup, mustard, vinegar,
Worcestershire sauce, salt, pepper and red pepper flakes to onion
mixture. Simmer, uncovered, for about 15 minutes. Cool.
- Place ribs in large plastic bag. Pour glaze over
ribs. Seal bag tightly; turn to coat ribs. Refrigerate for several
hours or overnight, turning bag occasionally to coat ribs.
- Remove ribs from glaze, reserving glaze. Boil glaze
gently for 5 minutes. Grill
ribs over medium heat for 10–15 minutes, basting frequently
with glaze.
- YIELD: 6 servings
Recipe courtesy Sask Pork
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