Baked Maple Ribs
Today I’m sharing another effortless dinner recipe. If you can dump the contents of a bag into a pan, you can make these drool-inducing Baked Maple Ribs. Like a slow cooker recipe, these cook for a little while, but it is primarily passive cooking. There’s very little you have to do beyond simply sticking a pan in the oven… and grabbing a few napkins. After all, ribs are the ultimate finger food.
To begin, in a bowl or large measuring cup, combine 1 cup of apple juice, 1/3 c maple syrup (please use the real stuff!), 2 tablespoons of soy sauce, 1 tablespoon of extra virgin olive oil, 2 star anise pods, and a cinnamon stick that you have broken in half.
Crush 4-7 whole cloves of garlic. I love garlic so I went with the larger amount, but if you want a little less…use a little less. There’s no need to peel them. Just crush them with the side of your knife or give them a whack with the bottom of a glass.
Place a 2 1/2 lb slab of pork spare ribs into a large (2 gallon) zipper storage bag. Pour in the marinade and toss in the garlic. Press as much air as you can out of the bag and give it a good shake. Place the bag in a pan (just in case of leaks) and set it in your refrigerator. Whenever you remember, give the bag a shake and turn it over. Normally I will do this first thing in the morning and let it chill all day, but you could do it the day before if you like. It won’t hurt a thing.
When it starts getting closer to supper time, dump the contents of the bag into a large baking pan. Just dump it. Easy! Put this into a 400 degree oven and bake for 1 hour, 15 minutes.
When they are done baking, let them rest a few minutes and then cut them into portions.
Enjoy these beauties with your favorite sides!
Baked Maple Ribs
- Prep Time: 8 hours
- Cook Time: 1 hour 15 mins
- Total Time: 9 hours 15 mins
- Yield: 6 servings 1x
- Category: Main
Description
If you can dump the contents of a bag into a pan, you can make these drool-inducing Baked Maple Ribs. Like a slow cooker recipe, these cook for a little while, but it is primarily passive cooking. There’s very little you have to do beyond simply sticking a pan in the oven… and grabbing a few napkins. After all, ribs are the ultimate finger food.
Ingredients
- 1 c apple juice
- 1/3 c real maple syrup
- 1 Tb extra virgin olive oil
- 2 Tb soy sauce
- 2 star anise pods
- 1 cinnamon stick, broken in half
- 4–8 whole garlic cloves
- 2 11/2 lb slab of pork spareribs
Instructions
- To begin, in a bowl or large measuring cup, combine the apple juice, real maple syrup, soy sauce, star anise pods, and the cinnamon stick.
- Crush the whole cloves of garlic. No need to peel them, just crush them with the side of your knife or give them a whack with the bottom of a glass.
- Place the slab of pork spare ribs into a large (2 gallon) zipper storage bag. Pour in the marinade and toss in the garlic. Press as much air as you can out of the bag and give it a good shake. Place the bag in a pan (just in case of leaks) and set it in your refrigerator.
- Whenever you remember, give the bag a shake, and turn it over. Normally I will do this first thing in the morning and let it chill all day, but you could do it the day before if you like. It won’t hurt a thing.
- When it starts getting closer to supper time, dump the contents of the bag into a large baking pan. Put this into a 400 degree oven and bake for 1 hour, 15 minutes.
- When they are done baking, let them rest a few minutes and then cut them into portions.
- Enjoy!
Notes
I love garlic so I went with the larger amount, but if you want a little less…use a little less.
