You can use either baby back ribs or regular pork ribs.Preheat oven to 250 degrees fahrenheit.Using a pan long enough for the ribs to fit into place foil long and wide enough to wrap ribs with.Mix two tablespoons of real New England maple syrup with 4 tablespoons of cider or apple juice pour over ribs then sprinkle lightly with dark brown sugar.Wrap ribs tightly in foil to prevent leaks(leaks can cause the sugars to caramelize and prevent the meat from fully tenderizing).Bake for 3 hours turning over once halfway thru.Remove from oven and remove ribs from foil and drain juices(Be carefull as ribs will want to fall off the bone).In the same pan sauce ribs with your favorite sauce I prefer kraft honey barbeque.Turn oven to broil and place ribs under the broiler for 5 or ten minutes depending on how you like your sauce cooked on.I then turn ribs over sauce and return to the broiler.Bones should be falling out of the meat.Enjoy Amy
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I'm going to try something like this
Except I'll probably use apple vinegar instead of cider and powdered red chili instead of brown sugar. I'll call it Connecticut ribs since it's Southwest New England. :)
- Erin
= Give everyone the benefit of the doubt because certainty is a fragile thing that can be shattered by one overlooked fact.
= Give everyone the benefit of the doubt because certainty is a fragile thing that can be shattered by one overlooked fact.
Sound's good but more southern
They tend to use vinegar in the south and dry spices for rubs, sauce served on the side.Amy
I think the vinegar used in
I think the vinegar used in Southern barbecue goes back to the large number of German early immigrants. Salt and sugar, molasses or honey also feature in Southern styles.
I like your recipe because it's simple. No complex mixing of spices or sauces but it would be entirely too sweet for my taste.
- Erin
= Give everyone the benefit of the doubt because certainty is a fragile thing that can be shattered by one overlooked fact.
= Give everyone the benefit of the doubt because certainty is a fragile thing that can be shattered by one overlooked fact.
The barbeque sauce is the sweet part
When I first started to experiment with using apple juice and cider with brown sugar I was expecting them to really sweeten up and to be able to taste it more in the meat.I think there are a couple things that help prevent them from becoming sweet.First the cider,maple syrup and brown sugar are added at the time of cooking which cuts down on the marinating effect and also mixes with the juices.Then towards the end the juices are drained off and I think a majority of the sugars go with it.What's left is a mild taste and the flavors of the pork definetly comes thru.Amy Ps enjoy your vacation.
Seems contradictory
"New England barbecue" just seems wrong, like "Texas clam chowder."