Ribs-with-maple-syrup

Pork ribs with maple syrup

Pork ribs suit the barbecue so well. This version takes a bit of effort but it is well worth it for succulent, moist ribs. The brining in this recipe helps to get seasoning right to the bone and the maple syrup adds a nice sweetness and stickyness.
1 hour
2 hours
6 - 8

Ingredients

The Brine

  • 1 litre cold water
  • 100g sea salt
  • 100g sugar
  • 1 tbsp maple syrup
  • 6 garlic cloves, crushed

The dry rub

  • 2 tsp garlic salt
  • 2 tsp celery salt
  • 2 tsp onion powder
  • 2 tsp white sugar
  • 2 tsp demerara sugar
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp mild chilli powder
  • 1 tsp paprika

The rest

  • 1 length of pork ribs
  • 4 tbsp maple syrup

Instructions

  1. To make the brine simply put all the ingredients in a pot and bring almost to the boil and remove from the heat and allow to cool. Remove the white membrane from the back of the ribs by lifting a corner and pulling it off. Place the ribs in the brine and put in the fridge for at least four hours but preferably overnight.
  2. Next make the rub: combine all the ingredients and place in a spice grinder and grind until a fine powder.
  3. Once the ribs have marinated, remove them and dry them and then cover evenly with the rub. Allow to sit for ½ an hour.
  4. When the barbecue is ready, using a suitable implement move the coals to one side and cook the ribs over the cool side. Cook them slowly for at least an hour without allowing them to burn.
  5. Remove from the heat and cover with about four tablespoons of maple syrup. Wrap in aluminium foil and return to the barbecue. Cook for another hour or so at a low heat. Allow to cool and unwrap. Return to the barbecue for a few minutes to allow the sauce to become sticky. When serving allow to cool for a few moments to make them easier to eat with fingers. Serve and stand by and wait for the compliments!