Dark, sticky ribs are always a hit; pre-roasting the ribs makes the meat fall-off-the-bone tender without allowing the sweet glaze to burn.
2 racks pork back or side ribs
1/2 cup (125 ml) pure maple syrup
1/4 cup (60 ml) soy sauce
1/4 cup (60 ml) balsamic vinegar
2–3 garlic cloves, crushed
1/4 tsp (1 ml) freshly ground black pepper
Place the ribs on a parchment or foil-lined rimmed baking sheet and cover tightly with foil. Roast at 325°F for 2.5–3 hours. (Ribs can be pre-cooked to this point, then cooled, wrapped tightly and refrigerated for up to three days.) Turn the oven up to 400°F.
Meanwhile, combine the maple syrup, soy sauce, balsamic vinegar and garlic in a small saucepan set over medium-high heat. Bring to a simmer and cook, stirring, for 20 minutes, or until slightly thickened.
Uncover the ribs and brush them generously with the glaze. Roast in the oven for 20 minutes, brushing with more glaze 2–3 times, until dark, sticky and caramelized. Serve warm, with plenty of napkins.
879 calories, 60 g fat (22.8 g saturated fat, 27.2 g monounsaturated fat, 10.3 g polyunsaturated fat), 245 mg cholesterol, 10.4 g carbohydrate, 68 g protein, 0.1 g fi bre.
Originally published in ParentsCanada magazine, February 2014.