Reviews (1) Add Rating & Review 3 Ratings 5 star values: 0 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: Unrated 01/08/2008 I have used brown sugar instead of maple sugar, because it is difficult to find it in my area. The lemon peel is definitely a great addition.
Back to Barbecued Pork Ribs with Maple Rub All Reviews for Barbecued Pork Ribs with Maple Rub - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Barbecued Pork Ribs with Maple Rub Recipe Summary Servings: 16
Ingredients Ingredient Checklist 2 pounds maple sugar 1/4 cup salt 2 tablespoons paprika 1/4 cup freshly ground black pepper 2 tablespoons fresh thyme leaves 4 cloves garlic, minced Zest of 2 lemons 1/4 cup olive oil 4 racks pork spareribs (3 pounds each)
Cook’s Notes Maple sugar, which is available at specialty-food stores, adds a distinctive taste to this dish, but light-brown sugar can be substituted.
Gallery Barbecued Pork Ribs with Maple Rub
Recipe Summary Servings: 16
Gallery
Barbecued Pork Ribs with Maple Rub
Barbecued Pork Ribs with Maple Rub
Barbecued Pork Ribs with Maple Rub
Recipe Summary Servings: 16
Recipe Summary
Servings: 16
Servings: 16
16
Ingredients
Ingredients
- 2 pounds maple sugar 1/4 cup salt 2 tablespoons paprika 1/4 cup freshly ground black pepper 2 tablespoons fresh thyme leaves 4 cloves garlic, minced Zest of 2 lemons 1/4 cup olive oil 4 racks pork spareribs (3 pounds each)
Directions
Combine sugar, salt, paprika, pepper, thyme, garlic, and zest; spread on a sheet pan; let stand at room temperature overnight so sugar will be hard and dry. Grind in food processor to fine powder.
Brush ribs with oil; lightly coat with sugar mixture.
Preheat grill or grill pan to medium hot; grill ribs, fat side down first, until meat is just coming off the bone, 20 to 30 minutes per side. Cool slightly. Slice into individual ribs, and serve.
Cook’s Notes Maple sugar, which is available at specialty-food stores, adds a distinctive taste to this dish, but light-brown sugar can be substituted.
Cook’s Notes
Maple sugar, which is available at specialty-food stores, adds a distinctive taste to this dish, but light-brown sugar can be substituted.
Reviews (1)
Add Rating & Review 3 Ratings 5 star values: 0 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 01/08/2008 I have used brown sugar instead of maple sugar, because it is difficult to find it in my area. The lemon peel is definitely a great addition.
Reviews (1)
Add Rating & Review 3 Ratings 5 star values: 0 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0
Add Rating & Review
3 Ratings 5 star values: 0 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0
3 Ratings 5 star values: 0 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0
3 Ratings 5 star values: 0 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0
5 star values: 0 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 01/08/2008 I have used brown sugar instead of maple sugar, because it is difficult to find it in my area. The lemon peel is definitely a great addition.Martha Stewart Member
Rating: Unrated 01/08/2008
I have used brown sugar instead of maple sugar, because it is difficult to find it in my area. The lemon peel is definitely a great addition.
Rating: Unrated
All Reviews for Barbecued Pork Ribs with Maple Rub
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Barbecued Pork Ribs with Maple Rub
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
