How to cook ribs: Mustard & Maple Glazed Ribs

Continuing with the bbq theme, I wanted to post a recipe featuring ribs to welcome the new season! Nothing says summer like a sizzling bbq!

Ribs cooked on a bbq or in the oven are a delicious, summer favorite but many fret cooking them in fear of ending up with chewy, hard meat. The secret for those finger-licking, tender ribs is in a little step called poaching. Poaching, and subsequently marinating, the meat will enhance its flavor and texture.

Although some argue that brining* is the ‘secret’ to perfect ribs, I’ve confirmed that poaching and marinating them also allows the flavors to penentrate and infuse the meat!

This recipe is perfect for both bbq and oven-roasted baby-back ribs! Who doesn’t like a crunchy, slightly-sticky exterior and tender juicy meat?
TO LEARN HOW TO COOK RIBS…

Keep reading

Mustard & Maple Glazed Ribs

As previously mentioned the ribs have to be poached then marinated, and finally cooked so the recipe will be divided accordingly [ just click in any of the steps to jump to them: poaching, marinade, glaze ]

Note that the following recipe is designed for 1.2 kg of baby-back ribs (roughly about 2 bb ribs)

Poaching

Ingredients	Instructions
6 L water 1 onion, cut in half 2 garlic cloves, crushed 2 sprigs of rosemary salt & pepper 1.2 kg of baby back ribs	In a large pot combine all ingredients except the meat, and bring the liquid to a low but constant simmer. Once the liquid is simmering, place the ribs inside. Let the liquid come back to simmer and poach the ribs for 15-20 minutes. Remove the ribs from the simmering liquid and let them cool.

Marinade

While the meat is poaching I like to prepare the marinade.

Ingredients

Instructions

2 garlic cloves, crushed
2 sprigs of rosemary
3 tsp cumin
3 tsp mustard seeds
2 tsp Worcestershire sauce
1/2 c maple syrup
1/2 tblsp vinegar
salt & pepper

In a pyrex or non-reactive bowl, combine all the ingredients. Taste and make sure the marinade is well seasoned. Once the ribs have cooled to about room temperature, place them in the marinade and make sure they are well coated. Cover and refrigerate for 2 hrs – overnight {as I’ve mentioned before the longer you marinade them the better they’ll taste, but let’s be realistic we don’t always prepare a meal a day in advance!}

Glaze

Ingredients	Instructions
1 tsp butter 1 shallot, minced 3 tblsp demi-glace 1/4 c maple syrup 1 c brown stock 2 tbslp sherry bouquet garni {rosemary, thyme, parsley}	In a small saucepan dissolve butter over medium heat. Add shallot and sautee until it becomes golden. Add demi-glace, stock, maple syrup, sherry, and bouquet garnit. Let liquid reduce.

Once you are ready to cook the ribs, brush them with the glaze and they are ready for the grill.
If you are oven-roasting them I suggest you prepare a brown mirepoix {in a pan brown equal amounts of onion, carrots and celery} as a base to add more depth and flavor to the dish. Place the mirepoix at the bottom of the roasting pan and add the glazed ribs. You could also place the bouquet garni in the roasting pan. Cook covered for 20 minutes at 350°F and uncovered for 30 minutes at 400°F, or until they are nicely browned and fully cooked.