Fire up the barbecue for some delicious maple flavoured ribs.
900 g (2 lb) pork side ribs
250 mL (1 cup) pure maple syrup
40 mL (3 tbsp) frozen orange juice concentrate
40 m L (3 tbsp) ketchup
25 mL (2 tbsp) soy sauce
15 mL (1 tbsp) Dijon mustard
15 mL (1 tbsp) Worcestershire sauce
5 mL (1 tsp) curry powder
1 clove garlic, minced
2 green onions, minced
Soak maple planks in sink or clean bucket filled with water for at least 1 hour. (This can be done during first stage of cooking the ribs).
Light one side of the barbecue, and preheat until temperature gauge shows 180º C (350° F). Place ribs meat side up in a roasting pan. Cover pan tightly with foil and place on the unlit side of your barbecue. Bake for 1 1/4 hours.
In a saucepan over medium heat on the stove or on the side burner of the barbecue, combine maple syrup, orange juice concentrate, ketchup, soy sauce, mustard, and Worcestershire sauce. Stir in curry powder, garlic and green onions. Simmer for 15 minutes, stirring occasionally.
Remove ribs from roasting pan, and baste completely meat side and bone side with still warm sauce. Retain half of sauce for additional basting. Place ribs on soaked maple planks bone side down. Put the planks with the ribs on them on one side of the barbecue with low heat setting directly underneath them. Turn the other side of the barbecue to high and close lid. Keep temperature around 180º C (350° F).
Planks should begin to smoke within a few minutes, and produce a sweet fragrant smoke in your barbecue. Adjust the amount of smoke you would like to add by increasing/decreasing direct heat underneath the planks, and opening/closing the lid. Do not allow planks to catch fire. Allow ribs to cook on the planks for 25 minutes.Use remaining sauce to baste ribs several times throughout cooking. Remove planks with ribs on them from the grill and place the planks directly on a plate or tray for serving
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