A rack of pork ribs marinated in a spicy sauce.
|1.5 kg||pork spareribs|
|2 tbsp||Dijon mustard||30 mL|
|2 tbsp||wheat-free soy sauce||30 mL|
|1/4 cup||maple syrup||65 mL|
|1 tbsp||white vinegar||15 mL|
|1 tsp||Tabasco sauce||3.75 mL|
Before you start
The ribs must be precooked and marinated overnight prior to the final cooking using an oven or an outdoor grill.
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.
Nutrition Facts Table
per 1 Serving (190g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||0||serving|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||2||servings|
ClaimsThis recipe is :
- Source of :
- Copper, Vitamin D
- Good source of :
- Iron, Magnesium
- Excellent source of :
- Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Zinc
|Meat and Alternatives||6|
Top ReviewsView All Reviews
slightlywomanaugust 23, 2011 | I would make this recipe again
SUBSTITUTE RAW BLUE AGAVE SYRUP FOR MAPLE SYRUP