Maple Glazed Ribs

Thanks to our departing friends we had some previously frozen ribs to cook. Since I only got them in the afternoon and they were already partially thawed, I had to cook them! Yes, according to the USDA Safe Food Handling website, I could have re-frozen it! If in doubt about safe food handling check the site yourself…

http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/freezing-and-food-safety/ct_index 

Refreezing
Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through thawing. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. Freeze leftovers within 3-4 days. Do not refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.

My reason for checking the site was that I just recently watched a programme on CBC which identified problems in restaurants as a result of improper handling…wash your hands in hot water before you start this recipe and especially when you are handling the raw ribs! Follow this link for more info – http://www.cbc.ca/player/Shows/Shows/Marketplace/Season+41/ID/2448613655/

So here’s the recipe…

Maple Glazed Spare Ribs
3 lb. baby back ribs
¾ cup maple syrup (what true Canadian has no maple syrup in the cupboard?)
2 T. catsup
2 T. brown sugar
1 T. Worcestershire sauce
½ tsp. salt
½ tsp. dry mustard

Cut ribs into serving sized pieces. Place in roasting pan. Roast at 425F (220 C) for 30 minutes.
In small saucepan, combine remaining ingredients and bring to boil. Pour over ribs after 30 minutes and bake uncovered at 325 F (160 C) for about an hour or until tender. Turn ribs occasionally during cooking.
Makes 6 to 8 servings.

Spicy BBQ Spareribs

I came across this recipe while visiting friends, Ruth and Mike in KW. Sorry, but I am not sure in which of Ruth’s many books I found it. Every time I make it, it gets rave reviews!!!

Spicy Spareribs

4 to 5 pounds of baby back ribs separated into ‘chunks’ of four ribs

1/2 tsp. fresh thyme

1/4 tsp. salt

1/4 tsp. pepper

1 small bay leaf

1/4 stalk of celery chopped

1/2 small onion chopped.

In a large pan, cover the ribs with water. Add all of the above and gently boil for 45 minutes to one hour. Remove the ribs to a shallow Pyrex dish….preparing the marinade below…

Marinade:

1/2 cup strong coffee (leftover from breakfast…LOL)

1/2 cup catsup

1/4 cup brown sugar

3 Tablespoons cider vinegar ( do not use white!)

2 Tablespoons butter

1 and 1/2 teaspoons Worcestershire sauce

1/2 teaspoon lemon rind

1 Tablespoon lemon juice

Gently boil the marinade and then let simmer for 15 minutes. Let cool. Pour sauce over the ribs in the Pyrex dish. Cover with Saran Wrap and place in the refrigerator for 3 to 4 hours or more.

Remove the ribs from the refrigerator just before you are ready to BBQ them. Take them out of the sauce and place on a medium grill, brushing them with the reserved sauce. Since they are already cooked this should not take very long. You are just looking for browning and time for the sauce to heat them through again…

These are great served with the recipe for Baked Beans which was posted here a few weeks ago…

Let me know how they turn out for you or if you have any questions about the prepping.