Maple Garlic Spareribs Food

MAPLE GLAZED RIBS

Steps:

• 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!

SLOW-ROASTED PORK RIBS WITH MAPLE BBQ SAUCE RECIPE BY TASTY

Steps:

• Preheat your oven to 300⁰. Combine the spices and brown sugar together, then rub all over the ribs. Wrap the ribs tightly in tin foil, then place on a baking sheet. Slowly roast the ribs for 2 - 2 ½ hours.
• While the ribs cook, make your maple bbq sauce. In a sauce pot, heat the olive oil over medium low heat. Add the onions and garlic and sweat for 8-10 minutes, or until softened and translucent. Add the ketchup, worcestershire, vinegar, syrup, salt, and water. Bring the sauce up to a gentle boil, then reduce to a low simmer for 35 minutes, or until the sauce has darkened and thickened.
• When the ribs are done, remove and unwrap the foil. To finish, grill the ribs on medium heat for 3-4 minutes per side, while brushing on the sauce to slightly caramelize. Serve with additional sauce on the side.
• Enjoy!

MAPLE & GARLIC SPARERIBS

Steps:

• Preheat oven to 350*.
• Combine all ingredient except for ribs.
• Place ribs in baking dish and pour sauce evenly over all.
• Bake for about 1 1/2 hours, basting frequently.

SUPER EASY HONEY GARLIC SPARERIBS

Steps:

• Preheat oven to 350F.
• Place two 18" pieces of tinfoil shiny side together.
• Fold 1/4" over along the entire length of one side.
• Then fold again.
• Open the tinfoil to make one large sheet and place on a large cookie sheet or baking pan.
• Place the ribs in a single layer on the foil and sprinkle with 1 teaspoon garlic powder.
• Flip and sprinkle with a second teaspoon of garlic powder.
• Close the tinfoil over the ribs and double fold to seal.
• Close both ends and double fold.
• Bake for one hour.
• Remove the ribs from the foil and cut into individual ribs.
• Place in a large casserole dish and cover with the sparerib sauce.
• Place the lid on the casserole or cover with tinfoil.
• Bake for 70-80 minutes or until very tender.
• Before serving, stir to coat with sauce.

MAPLE COUNTRY RIBS

Steps:

• Place ribs in a Dutch oven. Cover with water; bring to a boil. Reduce heat and simmer for 10 minutes. Drain. , Place ribs in a greased 13-in. x 9-in. baking dish. In a small bowl, combine the remaining ingredients; pour half over ribs. , Bake, uncovered, at 325° for 1-1/2 hours or until tender, basting often with remaining sauce.

MAPLE MUSTARD SPARERIBS

Steps:

• Mix maple syrup, mustard, brown sugar, hot sauce and soy sauce. In separate dish, save 1/2 cup mixture for basting ribs right before serving.
• Brush ribs with mixture.
• Place ribs in shallow pan; cover with foil.
• Bake in 350 oven for 1 1/2 - 2 hours or until meat reaches 160.
• Remove foil, brush ribs with reserved sauce.
• Season with salt and pepper, and serve.

MAPLE SPARERIBS RIBS !! MUST TRY!

Steps:

• Place ribs, meaty side up, on a rack in a greased 9x13 baking pan.
• Cover pan tightly with foil.
• Bake at 350 for 75 minutes.
• Meanwhile, combine the next nine ingredients in a saucepan; bring to a boil over medium heat.
• Reduce the heat& simmer 15 minutes, stirring occasionally.
• Drain ribs; remove rack and return ribs to pan; cover with sauce.
• Bake, uncovered for 30-40 mins., basting from time to time.
• Sprinkle with sesame seeds just before serving.

BARBECUED PORK RIBS WITH MAPLE RUB

Steps:

• Combine sugar, salt, paprika, pepper, thyme, garlic, and zest; spread on a sheet pan; let stand at room temperature overnight so sugar will be hard and dry. Grind in food processor to fine powder.
• Brush ribs with oil; lightly coat with sugar mixture.
• Preheat grill or grill pan to medium hot; grill ribs, fat side down first, until meat is just coming off the bone, 20 to 30 minutes per side. Cool slightly. Slice into individual ribs, and serve.

DRY GARLIC SPARERIBS

Steps:

• Combine soy sauce, wine vinegar, garlic salt, pepper and sesame oil in a large glass bowl.
• Add the cut ribs and toss well.
• Marinate at least 6 hours, overnight is perfect.
• When ready to cook, heat oil-at least 2 inches deep-to 375 degrees.
• In a strong bag combine the flour and cornstarch.
• Drain the ribs and add to flour mixture and toss well.
• Fry ribs in batches, depending on the size of your skillet until well browned and crisp.

SLOW COOKER MAPLE COUNTRY STYLE RIBS

Steps:

• Combine ribs, maple syrup, soy sauce, minced onion, cinnamon, ginger, allspice, garlic powder and pepper in a slow cooker. Cover and cook on Low for 7 to 9 hours.

MAPLE GLAZED RIBS

Steps:

• Place ribs in a large pot, and cover with water. Cover, and simmer for 1 hour, or until meat is tender. Drain, and transfer ribs to a shallow dish.
• In a small saucepan, stir together the maple syrup, brown sugar, ketchup, vinegar, Worcestershire sauce, salt, and mustard powder. Bring to a low boil, and cook for 5 minutes, stirring frequently. Cool slightly, then pour over ribs, and marinate in the refrigerator for 2 hours.
• Prepare grill for cooking with indirect heat. Remove ribs from marinade. Transfer marinade to a small saucepan, and boil for several minutes.
• Lightly oil grate. Cook for about 20 minutes, basting with the cooked marinade frequently, until nicely glazed.