Maple Rum Glazed Ribs
Indulge in the rich, savory flavors of these Maple Rum Glazed Ribs, a treasure from the Canadian Maritimes! This award-winning recipe, which snagged second place in a local contest, combines the sweetness of brown sugar and maple syrup with the robust depth of dark rum, creating a unique glaze that perfectly complements tender, succulent ribs. Perfect for gatherings, these ribs will leave your guests asking for seconds and sharing stories of their delicious adventure!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Deer or beef ribs
5 lbs (ribs)
Brown sugar
1 cup (packed)
Barbecue sauce
3/4 cup (none)
Dry mustard
1 teaspoon (none)
Cinnamon
1/2 teaspoon (none)
Ketchup
1/4 cup (none)
Soy sauce
1/4 cup (none)
Garlic
3 cloves (minced)
Fresh pepper
to taste (ground)
Cornstarch
3 teaspoons (none)
Dark rum
3/4 cup (none)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Place the ribs in a roasting pan and bake for 1.5 hours to render some fat and tenderize the meat. Drain the oil, then return the ribs to the pan.
3
While the ribs are baking, prepare the glaze. In a saucepan, combine the brown sugar, barbecue sauce, dry mustard, cinnamon, ketchup, soy sauce, minced garlic, and freshly ground pepper. Heat the mixture over medium heat until it reaches a simmer.
4
In a small bowl, mix the cornstarch with the dark rum until fully combined. Then, add this mixture to the saucepan, stirring continuously. Allow it to cook until thickened and bubbly, about 5 minutes.
5
Pour the rich glaze over the baked ribs, ensuring they are evenly coated. Cover the roasting pan with aluminum foil and reduce the oven temperature to 250°F (120°C).
6
Return the ribs to the oven and bake for an additional 1.5 hours. This low-and-slow cooking will allow the flavors to meld beautifully and the meat to fall off the bone.
7
Remove the ribs from the oven, uncover, and let them rest for a few minutes before slicing. Serve hot and enjoy the delightful flavors!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the origin of the Maple Rum Glazed Ribs recipe?
This recipe is a treasure from the Canadian Maritimes and is considered a staple of Canadian cuisine.
Has this recipe won any awards?
Yes, this specific recipe won second place in a local cooking contest.
What types of meat can be used for these ribs?
The recipe recommends using 5 lbs of deer or beef ribs, though it is also tagged for use with pork.
What is the first step in preparing the ribs?
Preheat your oven to 350 degrees F (175 degrees C) and bake the ribs for 1.5 hours to render fat and tenderize the meat.
How long is the total baking time?
The total baking time is 3 hours, divided into two sessions of 1.5 hours each.
What should I do after the initial 1.5 hours of baking?
You should drain the oil from the roasting pan before returning the ribs to the pan for the second stage.
What ingredients are in the maple rum glaze?
The glaze contains brown sugar, barbecue sauce, dry mustard, cinnamon, ketchup, soy sauce, minced garlic, pepper, cornstarch, and dark rum.
How do I thicken the glaze for the ribs?
Mix cornstarch with dark rum in a small bowl until combined, then add it to the simmering sauce and cook for 5 minutes.
What kind of rum is best for this recipe?
The recipe specifically calls for 3/4 cup of dark rum to provide a robust depth of flavor.
What temperature should the oven be for the second baking stage?
For the second stage, reduce the oven temperature to 250 degrees F (120 degrees C).
Should the ribs be covered while baking?
The ribs should be covered with aluminum foil during the second 1.5-hour baking period at the lower temperature.
How much brown sugar is used in the recipe?
The recipe uses 1 cup of packed brown sugar.
How much garlic is required?
You will need 3 cloves of garlic, which should be minced before adding to the glaze.
Why are the ribs cooked 'low-and-slow' in the second stage?
The low-and-slow method at 250 degrees F allows the flavors to meld and ensures the meat becomes 'fall-off-the-bone' tender.
What spices are included in the glaze mixture?
The glaze includes 1 teaspoon of dry mustard, 1/2 teaspoon of cinnamon, and freshly ground pepper to taste.
What type of soy sauce should I use?
The recipe calls for 1/4 cup of standard soy sauce.
How much barbecue sauce is needed?
You will need 3/4 cup of your preferred barbecue sauce.
Is there ketchup in the glaze?
Yes, the glaze uses 1/4 cup of ketchup.
How much cornstarch is used for the thickening slurry?
The recipe requires 3 teaspoons of cornstarch.
Should I let the ribs rest after cooking?
Yes, remove them from the oven, uncover, and let them rest for a few minutes before slicing.
How many ingredients are in this recipe?
There are 11 primary ingredients used to make these ribs.
Is this recipe suitable for large gatherings?
Yes, it is described as perfect for gatherings and a great way to share a delicious adventure with guests.
What makes the glaze unique?
The uniqueness comes from the combination of sweetness from maple syrup and brown sugar with the robust depth of dark rum.
What tags are associated with this dish?
Tags include ribs, pork, maple rum, Canadian cuisine, Maritime recipes, BBQ, succulent, tender, comfort food, and grilling.
Can I use beef ribs instead of deer?
Yes, the recipe specifically lists deer or beef ribs as the primary protein choice.
How do I ensure the ribs are evenly coated?
Pour the rich glaze over the baked ribs and manually ensure they are fully coated before the final baking stage.
Is the cinnamon flavor prominent?
With 1/2 teaspoon of cinnamon, it provides a subtle warmth that complements the maple and rum flavors.
What is the consistency of the final glaze?
The glaze should be thickened and bubbly after being cooked with the cornstarch and rum mixture.
Do I need to marinate the ribs before baking?
No, the recipe does not require marinating; the flavor is built through the baking and glazing process.
How should the ribs be served?
The ribs should be served hot, sliced into individual portions after resting.