Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.
So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is MAPLE BARBECUE RIBS!!
It’s been a while since I’ve posted any pork recipes. In keeping with my “no heating the kitchen” theme from last week, I chose these ribs because they can be done quickly on the grill. It also has a flavor variation you might find appealing for another night. Sweet or Tangy? You’ll have recipes for both. Make up a moist, flavorful potato salad. Microwave some fresh peas, and you’re good to go!
I hope you enjoy today’s Killer Fixin’s. Happy eating!
P.S. We’re at 96 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.
MAPLE BARBECUE RIBS
¼ cup maple sugar
1 T. firmly packed dark brown sugar
1 T. Worcestershire Sauce
2 cloves garlic, crushed
2 tsp. paprika
1½ tsp. dry mustard powder
1 tsp. cinnamon
1 tsp. ground cumin
1/8 tsp. salt
1/8 tsp. black pepper
4 racks (1½ lb. each) baby back pork ribs
To make marinade, place all ingredients except ribs in large bowl. Stir well to combine. Place ribs in bowl in batches and rub marinade over surface to coat. Cover and leave to marinate for at least 1 hour, but preferably overnight, in refrigerator. Preheat broiler or grill to medium heat. Place ribs under broiler or on grill, reserving marinade. Cook, turning occasionally, until cooked through, 25-30 minutes. Baste with any extra marinade during cooking. Serve immediately.
NOTE: For tangy ribs, replace Worcestershire sauce, mustard and spices with ½ tsp. five-spice powder and 2 tsp. grated ginger.