& Maple Oven Baked Country Style Ribs
To kick things off, I’m sharing a special recipe for & Maple Oven Baked Country Style Ribs. These ribs are tender, juicy, and packed with the rich flavors of my Applewood Smoked Dry Rub. They’re perfect for your next family dinner, and I can’t wait for you to try them
Ingredients:
- 2 lbs country-style ribs
- 1/2 can (1.25 ounces) & Maple Applewood Smoked Dry Rub
- Salt, to taste
- 2 tbsp olive oil
- 1/4 cup apple cider vinegar
- 1/4 cup pure maple syrup
- 1 can (28 ounces) whole San Marzano style tomatoes
- Sliced banana pepper rings, for garnish
- Chipotle hot sauce
- Freshly ground black pepper
- Large Maldon salt flakes, for garnish
Instructions:
1. Preheat the oven to 275°F (135°C) and position the rack in the middle of the oven.
2. Place in a large zip lock bag:
- 1/2 can (1.25 ounces) & Maple Applewood Smoked Dry Rub
3. Add to the bag:
- 2 lbs country-style ribs
Seal the bag and shake well to coat the ribs evenly.
4. Open the bag and add:
- Salt, to taste
- More & Maple Applewood Smoked Dry Rub, if needed
Seal the bag and shake again to ensure the ribs are well coated.
5. Line a baking pan with heavy-duty or two layers of non-stick aluminum foil. Lay the coated ribs in a single layer on the pan, fat side up.
6. In the same zip lock bag, add:
- 1/4 cup apple cider vinegar
- 1/4 cup pure maple syrup
Seal the bag and shake gently to mix. Carefully pour the syrup and vinegar mixture over the ribs, making sure not to wash off the rub.
7. Drizzle over the ribs:
- 2 tbsp olive oil
8. Cover the ribs with another piece of aluminum foil to seal them. Bake in the preheated oven until the ribs reach an internal temperature of 165°F (74°C), then continue baking until they reach 202°F (94°C) for optimal tenderness. Remove from the oven and let them rest, covered, for 10-15 minutes.
9. While the ribs are baking, prepare the tomato bed:
- In a saucepan, simmer the whole San Marzano style tomatoes with:
- 1 tbsp & Maple Applewood Smoked Dry Rub
- Salt, to taste
- 2 tbsp pure maple syrup
- 2 tbsp apple cider vinegar
- Cook over medium heat until the tomatoes are tender and the flavors are well combined.
10. Remove the ribs from the oven. Slide all the bits from the pan into a saucepan. Cook the pan drippings over medium heat until it reduces to a glaze.
11. Brush the glaze over the ribs.
12. (Optional) Broil the ribs for an additional 5-10 minutes until the glaze is caramelized.
13. To serve:
- Brush the plate with some chipotle hot sauce and freshly ground black pepper for extra flavor.
- Place a bed of the simmered San Marzano style tomatoes on the plate.
- Lay the ribs over the tomatoes.
- Garnish with sliced banana pepper rings and large Maldon salt flakes.
14. Serve hot and enjoy!
