Maple mustard pork ribs

Maple mustard pork ribs
  • Preparation 14 min
  • Cooking 4 h 15 min
  • Servings 3 to 4
  • Freezing Absolument

A recipe for maple mustard pork ribs made 100% of Quebec ingredients? ABSOLUTELY! Thanks to MATURIN, it is possible! Do you know this company? This is a 100% Quebec product reseller that gives you access to a TON of products that come straight from the farm! Goodbye intermediaries! Do you like boxes of ready-to-cook foods? This recipe is available HERE on the Maturin website !!!

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Maple mustard pork ribs

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Ingredients

  • About 1 kg of pork back ribs
  • 3 tablespoons powdered maple sugar
  • 3 tablespoons maple dry marinade
  • 1 tablespoon chili powder
  • 1 tablespoon smoked paprika
  • 3 x 473 ml cans of 50/50 pale-ale beer from the Riverbend microbrewery
  • 1/2 cup cider vinegar
  • 1/4 cup maple mustard
  • 1/4 cup L’Ostie D’Sauce Smoked-Sweet barbecue sauce
  • Salt and pepper from the mill

Preparation

  • Place the ribs on a large baking sheet and set aside.
  • In a bowl, put the maple sugar, dry maple marinade, chili, smoked paprika, season with salt and pepper and mix. Sprinkle the mixture generously over the ribs and massage to allow the flavours to penetrate.
  • Preheat the oven to 300 °F. In the bottom of a large roasting pan, pour in the beer and apple cider vinegar then mix. Add the rack, place the ribs on the rack and cover the roasting pan tightly with aluminum foil. Place in the oven and cook for 3 hours.
  • In a bowl, put the mustard, barbecue sauce season with salt and pepper then mix. Remove the ribs from the oven, brush with the sauce mixture on both sides and repack with the foil. Continue cooking for 1 hour. Take 1/4 cup of the cooking juices, add to the rest of the sauce and mix.
  • Preheat the barbecue to maximum power and reduce to medium power. Oil the grates.
  • Place the ribs on the grills and cook for 10 to 12 minutes or until well done. Brush generously with the rest of the sauce during cooking!

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Our sommeliers suggest
Eschenhof Holzer The Natural Orange Grüner Veltliner 2021
Basse-Autriche (Niederösterreich), Autriche
This orange wine in 1 liter format is made up of 100%Veltliner Gruner. On notes of orange bark, spices, ginger and nuclei fruit, it presents a bitter final and very present tannins. A very pleasant wine with white meats such as pork or chicken, and will go quite peers with the maple and mustard of the dish. See the product
Duncan-Kerr, 7.8%
St-Pancrace
Scotch Ale smoke, this beer will bring you robust notes of caramel and toasted. Brewed using smoked grains, it will bring flavors of without compromise wood, which will remind the smells of the smoking room in which we like to smoke our ribs for a long time. The BBQ smoked sauce of the recipe will also resonate with these aromas of Boucane. His sweet flavors will complete the maple of the recipe for a most naughty agreement. See the product
Maple mustard pork ribs
Our sommeliers suggest
Eschenhof Holzer The Natural Orange Grüner Veltliner 2021
Basse-Autriche (Niederösterreich), Autriche
This orange wine in 1 liter format is made up of 100%Veltliner Gruner. On notes of orange bark, spices, ginger and nuclei fruit, it presents a bitter final and very present tannins. A very pleasant wine with white meats such as pork or chicken, and will go quite peers with the maple and mustard of the dish. See the product
Duncan-Kerr, 7.8%
St-Pancrace
Scotch Ale smoke, this beer will bring you robust notes of caramel and toasted. Brewed using smoked grains, it will bring flavors of without compromise wood, which will remind the smells of the smoking room in which we like to smoke our ribs for a long time. The BBQ smoked sauce of the recipe will also resonate with these aromas of Boucane. His sweet flavors will complete the maple of the recipe for a most naughty agreement. See the product

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