Memorial Day weekend, the first long weekend of the summer (in the US, anyway – here in Canada we celebrated the weekend before with Victoria Day!), is prime time to ring in the season with racks of ribs, cooked to sticky perfection on the grill.
If I had to pick, these right here may be my favorite ribs of all time. (Big words for a pork lover.) Ask me tomorrow and I may be in the mood for straight-up sticky-sweet barbecued ribs slathered in sauce, or ginger-soy ribs. But these maple rosemary ribs, made with pure maple syrup, chopped fresh rosemary and grainy mustard, are pretty divine.
If you’re a fan of sweet, savoury ribs, give these a try. Really. The recipe is easy to double if you’re feeding a crowd. Happily, it can be made largely in advance, and finished when those people you really love show up for dinner (or just a few nibbles – these make great finger food, too).
Maple Rosemary Ribs
1-2 racks pork ribs
1/2 cup maple syrup
1/4 cup soy sauce
2 Tbsp. Dijon or grainy mustard
1 Tbsp. chopped fresh rosemary
1 Tbsp. lemon juice
Put the pork ribs on a rimmed baking sheet and cover with foil; bake at 300F for 2 1/2-3 hours. When cool enough to handle, separate into ribs. Meanwhile, combine the marinade ingredients in a medium-large pot.
Add the ribs to the pot and let sit for half an hour or so, or refrigerate overnight (or for up to two days, if well covered so they don’t dry out). When ready to eat, set the pot over medium heat and bring to a simmer.
Simmer for about 20 minutes, tossing them around in the pot so that the ribs absorb some of the sauce, get glazed and and sticky, and heat through.