Maple and rum pork ribs

Name: Maple and rum pork ribs
Prep time: 30 min
Cook time: 4 h 40 min
Total time: 5 h 10 min
Yield: 4
Cuisine: Québécoise
Ingredients: 2 full racks (2 kg total) pork back ribs, silver skin removed; 3 tablespoons brown sugar; 2 tablespoons chili powder; 2 tablespoons smoked paprika; 2 tablespoons cumin; 2 tablespoons Italian spices; 1 tablespoon garlic powder; 1 tablespoon onion powder; 2 teaspoons salt; 4 cup apple juice; 1/2 cup spiced dark rum; 1/2 cup cooking juices; 1/2 cup maple syrup; 1/3 cup dark rum; 1/4 cup tomato paste; 2 tablespoons brown sugar; 1 tablespoon cider vinegar; 1 tablespoon soy sauce; 1 teaspoon salt; Ground pepper

Preparation 30 min
Cooking 4 h 40 min
Servings 4
Freezing Absolutely

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Ingredients
Preparation
Comments

I love the simplicity of this maple and rum pork ribs. Plus, the taste is downright LEGENDARY. I think these have now become my favourite rib recipe. The steps are simple : dry rub for the meat, steam with good juices and brush afterwards with a perfect sauce. I look forward to hearing your comments!

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Ingredients for the dry rub

2 full racks (2 kg total) pork back ribs, silver skin removed
3 tablespoons brown sugar
2 tablespoons chili powder
2 tablespoons smoked paprika
2 tablespoons cumin
2 tablespoons Italian spices
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons salt

Ingredients for cooking

4 cup apple juice
1/2 cup spiced dark rum

Ingredients for the sauce

1/2 cup cooking juices
1/2 cup maple syrup
1/3 cup dark rum
1/4 cup tomato paste
2 tablespoons brown sugar
1 tablespoon cider vinegar
1 tablespoon soy sauce
1 teaspoon salt
Ground pepper

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Preparation

Preheat the oven to 350°F.
Place the pork ribs on a work surface and set aside.
In a bowl, put the rest of the ingredients for the dry marinade and mix well. Sprinkle the whole dry marinade over the pork and massage well so that it sticks as much as possible and that there is some rub on every square millimetre. Set aside.
In the bottom of a large roasting pan, pour the apple juice and the rum and mix. Lay the grill, put the pork ribs on top and cover tightly with aluminum foil. Place in the oven and cook for 4 hours. Remove from the oven, discard the foil and remove the rack with the pork on it. Stir the cooking juices into the bottom of the roasting pan and reserve 1/2 cup. Return the grill with the pork on the pan. Set aside.
In a saucepan, put the ingredients for the sauce, pepper to taste and mix. Bring to a boil, reduce heat to low and simmer for 10 minutes, stirring occasionally.
Brush the ribs with the sauce and place in the oven uncovered. Continue cooking for 30 minutes, brushing the pork as much as possible on all sides. Serve and accompany with a good coleslaw!

Our sommeliers suggest

Meinklang Kontakt 2023

Burgenland, Austria

Meinklang Kontakt is a fruity, lively white from Austria, a blend of pinot gris, traminer and welschriesling, and it is not afraid of rich, sweet food. Its zip cuts through the pork, the maple and the rum, and its fruit plays off the apple juice in the cooking, while traminer, a perfumed and slightly spicy grape, meets the chili and cumin. A white with ribs? Go for it! See the product

Brown Ale Anglaise, 5.3%

Brasserie Mille-Îles

Dark rum and maple smell like caramel before the ribs even come out of the oven. An English-style brown ale puts nut, toast and a hint of chocolate on top, and nothing clashes. Its rich body makes the whole thing even more indulgent, which is exactly the point. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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