A typical BBQ recipe with a Canadian influence to bring out the flavour.
Ingredients
2 tablespoons brown sugar
2 tablespoons tomato ketchup
1 tablespoon vinegar (cider vinegar)
1 tablespoon Worcestershire sauce
1⁄2 teaspoon salt (or to taste)
1⁄2 teaspoon mustard (dry mustard)
1 can beer
1 onion (chopped)
1 celery (chopped)
1 pinch thyme
3⁄4 cup maple syrup
3 pounds pork (back ribs)
Instructions
In a pot bring to boil water along with the beer, onion, celery and thyme, then add the ribs, simmering for one hour.
Meanwhile, in a pan combine the other ingredients and bring to the boil.
Remove the ribs and pour the marinade over them, leaving it all to chill in the fridge for 2 hours.
Remove the ribs once again and BBQ them while brushing them with marinade consistently.
After 20 minutes of cooking, turning them every 5, prepare on a plate for serving.
Yield
6 servings
Preparation time
15 minutes
Cooking time
1 hour, 20 minutes
Total time
1 hour, 35 minutes
Notes
Corn on the cob is the perfect side for maple glazed barbecued ribs. It can be done on the barbecue with the ribs.