Maple Rosemary Ribs
- 2 racks pork back or side ribs
- 1/2 c maple syrup
- 1/4 c soy sauce
- 2 T Dijon or grainy mustard
- 1 T chopped fresh rosemary
- 1 T lemon juice
- Place the racks of ribs on a foil-lined rimmed baking sheet and cover tightly with foil. Bake at 300 for 2-1/2 hours; remove and let cool. When cool enough to handle, separate the racks into ribs.
- In a pot that will accommodate the ribs, combine the syrup, soy sauce, mustard, rosemary and lemon juice. Add the ribs and coat with the sauce. If you have time, let them sit for half an hour, or refrigerate overnight. When you're ready to finish the ribs, set the pot over medium-high heat and bring the sauce to a simmer. Simmer for 20 minutes, tossing the ribs gently with tongs so they get well-coated, glazed and sticky. Serve warm, with plenty of napkins.
pork back, maple syrup, soy sauce, t, t, lemon juice
Taken from www.epicurious.com/recipes/member/views/maple-rosemary-ribs-52804351 (may not work)