Baby Back Ribs with maple glaze √

Serves 4.

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.

To prepare glaze: Combine 3/4 cup maple syrup, apple juice, tomato paste, onion, mustard and chile-garlic sauce in small nonreactive saucepan. Heat to boiling, adjust heat so mixture boils gently, and cook, stirring occasionally, for about 20 minutes.

Once ribs have rested and glaze is ready, you can proceed directly to grilling or else refrigerate ribs, loosely covered, for up to 12 hours before grilling. Also cool and refrigerate glaze if you are going to wait more than an hour before grilling ribs.

To grill: Prepare grill with direct, medium-intensity fire. Place ribs on grate and cook until hot, turning frequently. Brush generous layer of glaze on the top side of the ribs. Cook for about 2 minutes, then turn ribs over and brush again with glaze. Continue cooking ribs, turning every few minutes and brushing with additional glaze, until ribs are crusty and browned in spots, 5 to 10 minutes.

Nutrition information per serving:

Calories 900 Fat 58 g Sodium 650 mg

Carbohydrates 35 g Saturated fat 21 g Calcium 150 mg

Protein 56 g Cholesterol 231 mg Dietary fiber 1 g

Diabetic exchanges per serving: 2½ other carb, 8 high-fat meat.



red cabbage and berry salad √

Serves 4 to 5.

Note: From “Modern Maple,” by Teresa Marrone.

• 1/2 medium red cabbage (you might not need it all)

• 1/2 c. thinly sliced white onion

• 2 tbsp. white wine vinegar

• 1 1/2 tsp. kosher salt

• 1/2 to 3/4 orange, peeled

• 1 tbsp. maple syrup

• 2 tsp. olive oil or vegetable oil

• 1 c. fresh blueberries

• 1/2 c. fresh raspberries (large berries should be cut into half before measuring)


Cut cabbage into 2 quarters. Remove core from one quarter and discard, then cut wedge crosswise into 1/4-inch-wide slices. You’ll need about 3 cups sliced cabbage, so you may also need to core and slice some of the second quarter.

In large nonreactive mixing bowl, combine sliced cabbage, onion, vinegar and salt; stir well. Set aside at room temperature to marinate for 25 to 30 minutes, stirring several times. At end of marinating time, fill bowl with cold tap water and swirl cabbage to rinse off salt and vinegar. Pour into wire-mesh strainer and drain, then rinse again; let drain for 5 to 10 minutes.

While cabbage is draining, separate orange into segments. Use your fingers to break each segment into 1/2-inch pieces, holding segment over empty mixing bowl so juices drip into bowl. Add orange pieces to bowl as you go. Add syrup and oil to bowl; stir in mix. Return drained cabbage mixture to bowl; add blueberries and raspberries and stir gently to mix.


Nutrition information per each of 5 servings:

Calories 77 Fat 2 g Sodium 150 mg

Carbohydrates 15 g Saturated fat 0 g Calcium 41 mg

Protein 1 g Cholesterol 0 mg Dietary fiber 3 g

Diabetic exchanges per serving: 1 vegetable, ½ fruit, ½ fat.


Brown cow with root beer and maple √

Serves 1.

Note: From “Modern Maple,” by Teresa Marrone.

• 1 1/2 tbsp. maple syrup

•2 tsp. chocolate sundae syrup

• 8 oz. (1 c.) chilled top-quality root beer

• 2 scoops vanilla ice cream


Add maple and chocolate syrups to tall, chilled pint glass. Add about 1/3 cup root beer; stir well with a long-handled spoon. Add a scoop of ice cream and another 1/3 cup root beer; stir slightly. Add another scoop of ice cream; fill glass with root beer and serve immediately with long-handled spoon and a straw.

Nutrition information per serving:

Calories 400 Fat 10 g Sodium 116 mg Sat. fat 6 g

Carbs 75 g Calcium 160 mg

Protein 3 g Cholesterol 39 mg Dietary fiber 1 g

Diabetic exchanges per serving: 5 other carb, 2 fat.