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