In a large pot, cover the ribs with water and simmer, covered for about one hour or until tender. In a small sauce pan combine maple syrup, sugar, ketchup, vinegar, Worcestershire sauce, salt and mustard and bring to a boil. Remove ribs from pot and place in a swallow pan, pour over the marinade, place in refrigerator for about 2 hours, turn once to cover with the marinade. Remove the ribs from the pan reserving the marinade. Cook over medium-hot coals or on a medium setting turning occasionally and brushing with sauce for about 20 minutes or until tender and glazed. Cut into serving sized pieces.
Author's Comments
I like to serve this with potato salad or a garden salad and corn on the cob.
Note: The high sugar content of the glaze might cause your coals to flame up. These ribs can burn quickly if not watched.
Instructions
In a large pot, cover the ribs with water and simmer, covered for about one hour or until tender. In a small sauce pan combine maple syrup, sugar, ketchup, vinegar, Worcestershire sauce, salt and mustard and bring to a boil. Remove ribs from pot and place in a swallow pan, pour over the marinade, place in refrigerator for about 2 hours, turn once to cover with the marinade. Remove the ribs from the pan reserving the marinade. Cook over medium-hot coals or on a medium setting turning occasionally and brushing with sauce for about 20 minutes or until tender and glazed. Cut into serving sized pieces.
Author's Comments
I like to serve this with potato salad or a garden salad and corn on the cob.
Note: The high sugar content of the glaze might cause your coals to flame up. These ribs can burn quickly if not watched.
Similar Recipes
maple-glazed ribs