Maple Glazed Spare Ribs
I came across this scrumptious recipe for Maple Glazed Spare Ribs and had to share it with you. This dish is perfect for any occasion, whether you're hosting a party or simply want to enjoy a delicious meal with your family. The ribs are fall-off-the-bone tender and bursting with flavor, thanks to a mouthwatering combination of maple syrup, orange juice, and a variety of spices.
I came across this scrumptious recipe for Maple Glazed Spare Ribs and had to share it with you. This dish is perfect for any occasion, whether you're hosting a party or simply want to enjoy a delicious meal with your family. The ribs are fall-off-the-bone tender and bursting with flavor, thanks to a mouthwatering combination of maple syrup, orange juice, and a variety of spices.
- 1 tablespoon worcestershire sauce
- 1 tablespoon dijon mustard
- 3 tablespoons ketchup
- 2 tablespoons soy sauce
- 1 teaspoon curry powder
- 1 garlic clove minced
- 3 pounds pork spareribs cut into serving-size pieces
- 1 cup maple syrup
- 3 tablespoons orange juice concentrate thawed
- 2 green onions minced
- 1 tablespoon sesame seeds toasted
- Carbohydrate 23.8114683254549 g
- Cholesterol 181.436948 mg
- Fat 55.0137084924205 g
- Fiber 2.52697336245849 g
- Protein 38.433062477654 g
- Saturated Fat 17.3612521387135 g
- Serving Size 1 1 (386g)
- Sodium 334.893599489705 mg
- Sugar 21.2844949629964 g
- Trans Fat 7.85036435723546 g
- Calories 744 calories
Step-by-step
- Place ribs, meaty side up, on a rack in a greased 15-in. x 10-in. x 1-in. baking pan. Cover pan tightly with foil. Bake at 350° for 1-1/4 hours or until tender; drain.
- Meanwhile, combine the next nine ingredients in a small saucepan. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally.
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill ribs, covered, over medium heat or broil 4 in. from the heat for 15-20 minutes, brushing occasionally with glaze. Sprinkle with sesame seeds just before serving.
How do you achieve tenderness without drying out the meat? Baking pork spareribs covered tightly with aluminum foil at 350 degrees for one hour and twenty-four minutes creates a humid environment that breaks down tough connective tissue safely. Trapping the steam renders out excessive intramuscular fat while keeping the muscle fibers moist before the exterior finish ever begins. Draining the accumulated pan liquids prevents the meat from boiling in its own grease, ensuring the subsequent dry-heat application crisps the surface rather than steaming it further.
Balancing sweetness and acidity requires understanding how individual components function within the glaze. Maple syrup provides the primary sugar necessary for caramelization, but substituting honey requires reducing the volume by roughly twenty percent because honey contains less water and burns faster under direct heat. Orange juice concentrate introduces necessary fruit acidity to cut through the heavy pork fat, whereas regular liquid juice adds too much water and prevents the sauce from thickening properly during its fifteen-minute simmer. Soy sauce and Worcestershire sauce supply umami depth through glutamates, compensating for the lack of long-term dry curing.
Applying sugars too early guarantees bitter carbon rather than a glossy coat. Brushing the reduction onto the meat only during the final fifteen to twenty minutes of grilling or broiling protects the delicate maple sugars from burning under high radiant heat. Position the rack exactly four inches away from the heat source if broiling indoors to manage the thermal transfer precisely. Toasting the sesame seeds beforehand awakens their essential oils, providing a nutty crunch that contrasts against the sticky meat surface.
Refrigerating leftover cooked portions within two hours preserves safety and quality for up to four days. Shredding chilled meat off the bone yields a rich protein base for fried rice or grain bowls, where the residual glaze melts directly into warm starches.
