Baby Back Ribs with maple glaze √
Note: Penzey’s has smoked Spanish sweet paprika. Chile-garlic sauce is available in the Asian section of the supermarket. If your ribs are larger than noted here, they will need a longer cooking time (3-pound racks are more likely to cook for about 2 1/4 hours). From “Modern Maple,” by Teresa Marrone.
• 1/3 c. plus 3/4 c. maple syrup, divided
• 2 tbsp. sweet paprika, preferably smoked Spanish (see Note)
• 1 tbsp. freshly ground black pepper
• 1 1/2 tsp. kosher salt
• 1 1/2 tsp. onion powder (not onion salt)
• 1/2 tsp. dried thyme leaves
• 2 racks baby-back ribs (1 3/4 to 2 1/4 lb. per rack) (see Note)
• 3/4 c. apple juice or water
• 1/4 c. tomato paste
• 1/4 c. minced or grated white onion
• 1 tbsp. Dijon mustard
• 2 tsp. chile-garlic sauce (see Note)
To make marinade: In a small bowl, combine 1/3 cup maple syrup, paprika, black pepper, salt, onion powder and thyme. Cut each rack of ribs into 4 pieces; place in a large nonreactive baking dish. Pour marinade over ribs and rub into both sides, distributing it as evenly as you can. Cover dish with plastic wrap and refrigerate at least 4 hours or as long as 8 hours.
For preliminary cooking: Heat oven to 350 degrees. Add about an inch of water to roaster or other large baking dish. Place a rack in the roaster, propping it up on balls of foil if necessary to raise it above the water. Stack the ribs on the rack; pour any liquid that has accumulated under the ribs into the roaster. Seal the roaster tightly and bake for 1 1/2 hours (see Note). Remove roaster from oven and set lid slightly ajar; let ribs rest for 30 to 40 minutes. while ribs are resting, prepare glaze.