Living in Spain, the typical question I get when I tell people where I am from is, “What is the food like over there?” I always say that Canadians (and Americans) know how to prepare meat they produce a fine maple syrup and they make one heck of a bacon! Most of the time, the next question is, ” But the food is better here,right?” And my answer is, “No, just different!” I found some REAL maple syrup in the supermarket not long ago and saw a special on ribs. I brought them home and told my husband about it. His response was polite but less than enthusiastic, “Well….you know…here in Spain, we don’t really eat ribs.” Well, he was in for a surprise because when he tried them he was thrilled. He rated this dish a 10 proving once again that you should never knock it till you try it!
⭐You may need to adjust cooking times depending on the size of your ribs.
Adapted from The Canadian Living Test Kitchen
1 tbsp (15 mL) paprika
1 tbsp (15 mL) granulated sugar
1 tsp (5 mL) salt
1 tsp (5 mL) ground cumin
1/2 tsp (2 mL) ground coriander
1/2 tsp (2 mL) cayenne pepper
1/2 tsp (2 mL) dried oregano
1 kilo pork back or side ribs
1/2 cup or so of olive oil
Maple Barbecue Sauce:
1/2 cup (125 mL) ketchup
2 tbsp (30 mL) cider vinegar
1 tbsp (15 mL) maple syrup
1 tbsp (15 mL) Worcestershire sauce
1 tsp (5 mL) chili powder
Combine paprika, sugar, salt, cumin, coriander, cayenne, oregano and olive oil. Brush all over ribs. Put in a tupperware and refrigerate overnight.
With a paper towel, carefully “dry” your ribs. Slice them.
Maple Barbecue Sauce: In a saucepan, bring ketchup, vinegar, maple syrup, Worcestershire sauce and chili powder to boil. Reduce heat and simmer, stirring often, for 10 minutes. Brush all over ribs. Roast in a preheated oven at 220 °F for about 20 to 25 minutes.
Enjoy! Xxxx Natascha