City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Maple Rosemary Ribs
Maple Rosemary Ribs.html

Maple Rosemary Ribs

March April 2014

From Julie Van Rosendaal

Sweet, sticky ribs don’t necessarily mean honey-garlic or barbecue sauce (not that there’s anything wrong with that!). Try this delicious combination of maple syrup and fresh rosemary – both get along well with pork.

2 racks pork back or side ribs


1/2 c. maple syrup

1/4 c. soy sauce

2 T. Dijon or grainy mustard

1 T. chopped fresh rosemary

1 T. lemon juice

Place the racks of ribs on a foil-lined rimmed baking sheet and cover tightly with foil. Bake at 300°F for 2-1/2 hours; remove and let cool. When cool enough to handle, separate the racks into ribs.

In a pot that will accommodate the ribs, combine the maple syrup, soy sauce, mustard, rosemary and lemon juice. Add the ribs and coat with the sauce. If you have time, let them sit for half an hour, or refrigerate overnight. When you’re ready to finish the ribs, set the pot over medium-high heat and bring the sauce to a simmer. Simmer for 20 minutes, tossing the ribs gently with tongs so they get well-coated, glazed and sticky. Serve warm, with plenty of napkins. And don’t forget – you’re in your own house, so you can even lick your fingers! Serves 4 to 6.