Jackie Ang-Po

MAPLE GLAZED BABY BACK RIBS

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.

 

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