Maple mustard pork ribs

Name: Maple mustard pork ribs
Prep time: 14 min
Cook time: 4 h 15 min
Total time: 4 h 29 min
Yield: 3 to 4
Cuisine: Québécoise
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 14 min
Cooking 4 h 15 min
Servings 3 to 4
Freezing Absolutely

Cook mode

Add to favorites

Ads

Quick access

Ingredients
Preparation
Comments

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 !!!

Ads

To help you make this recipe

As an Amazon Associate I earn from qualifying purchases.

Ads

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

Ads

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!

Our sommeliers suggest

Eschenhof Holzer The Natural Orange Grüner Veltliner 2021

Lower Austria, Austria

Eschenhof Holzer The Natural Orange Grüner Veltliner is a fruity, lively Austrian white made in the orange style, which gives it a bit more character than an ordinary white. Grüner veltliner is peppery, so it meets the mustard halfway, and its zip cuts the maple sweetness and the smoky barbecue sauce. It comes in a big bottle, which suits ribs just fine. See the product

Duncan-Kerr, 7.8%

St-Pancrace

Here, smoke leads. A brown ale brewed with smoked grains brings the same wood fire as the smoker, and its caramel clings to the maple in the glaze. The mustard cuts through all of it and keeps the whole thing from getting too sweet, sip after sip. 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!

Ads

Comments

Ads