A rack of pork ribs marinated in a spicy sauce.
1.5 kg | pork spareribs, back or side | ||
2 tbsp | Dijon mustard | 30 g | |
2 tbsp | soy sauce | 30 mL | |
1/4 cup | maple syrup | 65 mL | |
1 tbsp | white vinegar | 15 mL | |
2 tsp | Worcestershire sauce | 10 mL | |
3/4 tsp | Tabasco sauce | 3.75 mL |
The ribs must be precooked and marinated overnight prior to the final cooking using an oven or an outdoor grill.
Precook
Place the ribs in a large pot, cover with water, bring to a boil, then reduce the heat and simmer, covered, for 45 min. Remove the ribs and drain.
In a shallow dish, mix the remaining ingredients. Add the ribs, turning them to coat well. Cover and chill in a refrigerator overnight (up to 48 h).
Barbecue or bake
Place the ribs on a very hot grill and cook about 10-12 min on each side, brushing them with more marinade as needed. Alternatively, preheat the oven to 175ºC/350ºF. Place the ribs on a baking sheet. Cook for about 25 min, adding a few tablespoons of marinade as needed.
Serve.
per 1 serving (190 g)
Amount % Daily Value |
Calories 380 |
Fat 13 g 21 % |
Saturated
5.2 g
26 % |
Cholesterol 120 mg |
Sodium 310 mg 13 % |
Carbohydrate 16 g 5 % |
Fibre 0 g 1 % |
Sugars 14 g |
Net Carbs 16 g |
Protein 47 g |
Vitamin A 0 % |
Vitamin C 2 % |
Calcium 4 % |
Iron 16 % |
Food Group | Exchanges |
---|---|
Meat and Alternatives | 6 |
Other Foods | 1 |
Nice change from BBq ribs. Because I have a young child, I omitted the Tabasco and switched dijon for regular mustard. Less of a kick, I am sure, but it was still very tasty. My daughter loved it!
Excellent: one of the best ribs ever.