Maple glazed ribs
O.G. love ribs. Chicken? No way in hell. This is an adjusted recipe that was originally from Nigella Express, for Nigella’s Maple chicken and ribs. Since O.G. hates poultry I nixed the chicken and also adjusted the flavors, just a touch. Secret ingredients? Apple juice for tenderness and maple syrup for a crispy sweet outside. Very quick and easy and oh so good.
ingredients:
1 rack baby back ribs
1 cup apple juice
1/4 cup maple syrup
2 Tableespoons vegetable oil
2 Tablespoons soy sauce
1 cinnamon stick, broken in half
6 garlic cloves, crushed.
1 teaspoon black pepper
Cut the rack of ribs into individual pieces. Set aside.
In a bowl combine all of the ingredients. Carefully pour into a freezer bags. Add the ribs and marinate overnight. I suggest flipping it around and making sure everything is covered, every few hours.
Preheat the oven to 400 degrees. Line a baking sheet with non-stick foil. Take the ribs out of the bag and place on the foil. Cook for 1 hour or so.
Make sure you check on them near around the 45 min mark. That maple syrup will burn up like a motherf*er. Too long and you’ll have char on your hands. See how dark these are – sooo close.
These ribs are simple and sweet. Perfect for a Sunday dinner.
