MAPLE GLAZED BABY BACK RIBS
by Jackie Ang-Po
Ingredients:
½ cup Apricot Jam
2 tbsps Dijon mustard
1 cup Pure maple syrup
2 tbsp Rum
1 tbsps Garlic, minced
2 tbsps Orange juice
1 tbsp Worcestershire sauce
2 racks Spare ribs (1.5 kg)
salt & pepper
Procedure:
1) Pre heat the oven to 350 degrees. Put the ribs in a large roasting pan meaty side up, season liberally with salt & pepper and rub with a little olive oil. Cover the pan tightly with a foil. Bake for 1 hour.
2) Make the glaze: in a saucepan, place apricot jam and heat it until liquefied. Get the solids out with a spoon and a strainer.
3) Add the maple syrup, mustard, garlic, rum, Worcestershire sauce and orange juice. Simmer until nice and thick. Set aside.
4) Take out the foil and brush the ribs with the glaze and bake uncovered for 40 minutes, glazing occasionally, until the meat separates from the bone when you tug at it or an instant read thermometer registers 160 degrees F.
