"Melt in Your Mouth" Barbeque Ribs
Use maple syrup in place of brown sugar in this rib recipe.
Serves six
INGREDIENTS4 lbs pork ribs, membrane removed
3⁄4 cup Tapped Pure Maple Syrup
1 teaspoon hickory smoke salt, if you cannot find, you can substitute 1 1/2 to 2 teaspoons Hickory liquid smoke
1 tablespoon paprika
1 tablespoon garlic powder
1⁄2 teaspoon ground red pepper (optional)
2 cups of your favorite barbecue sauce (mine is Sweet Baby Ray)
DIRECTIONSPreheat oven to 300 degrees F. Line a baking sheet with two layers of foil, shiny side out.
Peel off tough membrane that covers the bony side of the ribs. Season the ribs on both sides with salt and pepper. If using, divide the Hickory liquid smoke evenly over the ribs.
In a medium bowl, combine the light brown sugar, paprika, garlic powder and ground red pepper. Apply the rub to all sides of the ribs.
Lay ribs on the prepared baking sheet, meaty side down. BONE SIDE DOWN FOR GRILLING!
Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
Transfer to the oven and = bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.
Remove from oven. Heat broiler (Alternatively, you can grill the ribs on your grill to cook on the sauce)
Cut ribs into serving-sized portions of 2 or 3 ribs.
Arrange on broiler pan, bony side up.
Brush on sauce and broil for 1 or 2 minutes until sauce is cooked on and bubbly.
Turn ribs over and repeat on other side.
(adapted from food.com)