Maple Apple Ribs Recipes

Steps:

• Heat oven to 450 F degrees.
• Place ribs, meaty side down, on large shallow pan and cover tightly with foil.
• Bake for 30 minutes.
• Meanwhile, combine syrup, jelly, soy sauce, chives, and dry mustard in a small saucepan and cook over low heat about 10 minutes until hot, stirring occasionally.
• Remove sauce from heat.
• Reduce oven temp to 350 F degrees and remove ribs from oven.
• Drain liquid from ribs, turn them meaty side up, and brush syrup mixture onto them.
• Continue baking uncovered for about 30 minutes.
• Brush the ribs with more syrup mixture, and bake an additional 15 to 20 minutes until ribs are tender and glaze is set.

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:

• Preheat oven to 350°. Place ribs, meaty side up, on a rack in a greased 13x9-in. baking pan. Cover pan tightly with foil. Bake 1-1/4 hours. , Meanwhile, combine the next nine ingredients in a saucepan. Bring to a boil over medium heat. Reduce heat; simmer 15 minutes, stirring occasionally. , Drain ribs; remove rack and return ribs to pan. Cover with sauce. Bake, uncovered, 30 minutes or until meat is tender, basting occasionally. Sprinkle with sesame seeds just before serving.

Steps:

• Place ribs in a Dutch oven. Cover with water; bring to a boil. Reduce heat and simmer for 10 minutes. Drain. , Place ribs in a greased 13-in. x 9-in. baking dish. In a small bowl, combine the remaining ingredients; pour half over ribs. , Bake, uncovered, at 325° for 1-1/2 hours or until tender, basting often with remaining sauce.

Steps:

• For the ribs:
• Place the vinegar, water, bay leaves, cinnamon, sugar, rock salt and onion in a large saucepan over high heat. Stir to combine and bring to the boil.
• Add the ribs, reduce the heat to medium and cover with a tight-fitting lid. Simmer for 30-40 minutes or until the pork is tender.
• For the glaze:
• Place the bourbon, maple syrup, vinegar, Worcestershire sauce, mustard, paprika and salt flakes in a medium saucepan over medium heat. Stir to combine and bring to the boil. Reduce the heat to low and simmer for 8-10 minutes or until slightly reduced. Set aside.
• To finish:
• Preheat oven to 220°C (425°F).
• Remove the ribs from the cooking liquid and place, meat-side down, in a large deep-sided ovenproof dish. Top with the glaze and roast for 15 minutes.
• Turn the ribs over, baste with the glaze and roast for a further 15 minutes or until the pork is tender and the glaze is reduced. Brush with any remaining glaze and slice to serve.

Steps:

• In a large skillet, brown ribs in oil on all sides; drain. Place ribs and onion in a 1-1/2-qt. slow cooker. Combine syrup and mustard; pour over ribs. Cover and cook on low until meat is tender, 5-6 hours.