Baked Maple Glazed Ribs Recipes

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!

Steps:

• Set oven to 350 degrees.
• Place ribs meat side down on a shallow baking pan.
• Bake for 40 minutes.
• Drain and cool slightly.
• Meanwhile, in a saucepan, combine remaining ingredients; cook, and stir over medium heat until mixture comes to a boil.
• Cut ribs into serving-size pieces; return to pan (meat side up).
• Pour the sauce over ribs.
• Bake uncovered for 1 hour or until the ribs are tender, basting occasionally.
• Note: If desired the sauce recipe may be doubled and also, prepared a day ahead, and refrigerated until ready to use.

Steps:

• Preheat oven to 425°F Rub seasoning salt onto ribs. Place ribs in a large roasting or baking pan.
• Bake about 30 minutes, until meat is browned.
• Reduce the oven to 300°F Pour maple syrup over the ribs.
• Place a large piece of aluminum foil over pan, tenting in the center and sealing the edges tightly. Bake 1 hour, 30 minutes.
• Meanwhile (for the BBQ sauce), combine the ketchup, brown sugar, vinegar, Worcestershire sauce, paprika, chili powder and garlic with 2 tbs water in a small saucepan.
• Bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer 10 minutes.
• Pour BBQ sauce over ribs and cook, uncovered, for 30 minutes longer. Baste occasionally.

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.

Steps:

• To prepare the ribs, heat the oven to 350 degrees. If the butcher has not removed the membrane on the back of each rack, gently pry it up by sliding a sharp implement (like the tip of an instant-read thermometer) under it, then lifting gently. Grab the membrane with a paper towel and peel it off.
• Spread a 24-inch sheet of heavy-duty aluminum foil, shiny side up, on a work surface. Place one rack on top, rub it all over with oil, and generously season both sides with salt. Place 2 parsley sprigs and 2 garlic cloves under the concave side of the rack and 2 thyme sprigs on top. Wrap the ribs in the foil, pleating the edges to seal well. Repeat with the second rack. Place the rib packets in a large roasting pan.
• Roast the ribs for 30 minutes, then reduce the temperature to 250 degrees. Cook 1 1/2 to 2 hours more, until the meat has shrunk back from the ends of the bones by 1/4 to 1/2 inch and the ribs are tender enough to pull apart with your fingers.
• Meanwhile, prepare the barbecue sauce. Place the balsamic vinegar in a large nonreactive saucepan. Bring to a boil over medium heat and cook until reduced by a third. Add the remaining barbecue sauce ingredients with 1/4 cup water, bring back to a boil, then reduce the heat to low and simmer until thick, 30 to 40 minutes. If the sauce starts to thicken too much, add a little water. The sauce should be highly seasoned; adjust to taste by adding vinegar, brown sugar or salt.
• Remove the ribs from the oven and let cool briefly, then open the foil, being careful of the escaping steam. Transfer the ribs to a baking sheet. Turn on the broiler or raise the oven to 450 degrees.
• Slather the ribs on both sides with the barbecue sauce. Broil the ribs until the sauce sizzles and browns, 2 to 4 minutes on each side. Alternatively, bake in the oven 8 to 12 minutes. Baste with the barbecue sauce and serve at once with any remaining sauce on the side.

Steps:

• Preheat oven to 325°. Place ribs in a shallow roasting pan, bone side down. Brush oil over ribs; sprinkle with salt and pepper. Bake, covered, until tender, 1-1/2 to 2 hours; drain., Combine remaining ingredients, reserving 3/4 cup sauce. Brush some of remaining sauce over ribs. Bake, uncovered, 25-30 minutes or until ribs are glazed, brushing occasionally with additional sauce., Preheat broiler. Transfer ribs, bone side down, to a broiler pan. Broil 4-5 in. from heat until browned, 8-10 minutes. Serve with reserved sauce.