Courtesy of Ontario Pork
These sweet and sticky baby back ribs are a favorite for lunch or dinner. Made with Ontario pork, garlic and maple syrup, you will want to grill these up all year long.
Maple & Orange Glazed Baby Back RibsPrint Recipe
- 3 racks (about 4 lb/2 kg) of Ontario pork back ribs,
- cut into 4 rib pieces
- 1 tbsp (15 mL) fresh ginger, minced
- 2 cloves Ontario garlic, minced
- ¼ cup (60 mL) orange juice
- 1 tbsp (15 mL) orange zest
- 1 tbsp (15 mL) balsamic vinegar
- ½ tsp (2 mL) red pepper flakes
- ¼ cup (60 mL) soy sauce
- ¼ cup (60 mL) Ontario maple syrup
- ¾ cup (175 mL) beef broth
Using a fork, lift the membrane from a corner of the rib bones on the underside, gently peel it away from the ribs and discard.
In a large food-safe plastic bag place marinade ingredients: ginger, garlic, orange juice, orange zest, balsamic vinegar, red pepper flakes, soy sauce, maple syrup and beef broth; mix well. Add ribs and turn to coat. Close bag securely and marinate in refrigerator for 2-6 hours.
Pre-heat oven to 325°F/160°C. Place ribs in a single layer in a baking dish, meaty side up; pour marinade over top. Cover with foil and bake in oven for about 1 hour.
Remove ribs from oven and allow them to cool. Place in refrigerator until ready to grill. Pour liquid from marinade into a small saucepan. Reduce over medium-high heat for 30-40 minutes until sauce thickens.
Pre-heat grill to medium. Remove ribs from refrigerator and brush generously with sauce before grilling. Place ribs on grill and cook until browned and heated through, about 15-20 minutes.
Cut ribs apart. Brush with more sauce if desired. Serve.
Marinating Time: 2 hours – 6 hours