A Rib Recipe from Jessica P.

Hi, this is Jessica P. I have a tasty recipe for ribs that I will be sharing today. This recipe has great health benefits as well: pork is loaded with vitamins, minerals, and protein, plus it tastes delicious.

The grille sauce we are using in this recipe is called Maple Chipotle Grille Sauce from Stonewall Kitchen. The sauce can be found at the Little Red Hen Kitchen store.

Servings: 4-6

Cooking time: 1 hour and 45 minutes

Difficulty: not too tricky




Nutrition per serving

Calories: 737 / 37%

Fat: 50.4 g/ 72%

Saturates: 17.9 g/ 90%

Sugars: 15.2 g/17%

Salt: 2.3 g/ 38%

Protein: 54.1 g/108%

Carbs: 16.4 g/6%




Ingredients

Olive Oil

2 racks of higher welfare pork loin back ribs (about 1.6 kg)

Marinade

1 thumb-sized piece of ginger

150 mL unsweetened apple juice

1 to 2 bottles of Maple Chipotle Grille Sauce


Directions

Step 1

Preheat the oven to 200 degrees. Pre-heat your barbecue during this time as well.

Step 2

Drizzle a little oil over the ribs, season with salt and black pepper, and rub all over to coat.

Step 3

In a small saucepan, add the maple chipotle grille sauce, the ginger, and the unsweetened apple juice.

Step 4

Whisk the ingredients together and place the pan over medium-high heat. Stir until the ingredients are well incorporated. Then simmer for about 10 to 15 minutes, or until the sauce thickens. (Cooks tip: if you need a little bit more thickness, mix a teaspoon of flour with water to make a paste.)

Step 5

Put the ribs in a large roasting pan, brush the ribs with the prepared sauce, and cover with foil.

Step 6

Cook in the oven for 1 hour and 15 minutes, or until the meat pulls away from the bone easily. Baste the ribs with the prepared sauce after 30 minutes. After 1 hour of cooking time, remove the foil, baste, and cook uncovered for the final 15 minutes, basting halfway through.

Step 7

Once your barbecue is hot, transfer the ribs to it. Cook over medium-low heat for 5 to 10 minutes.

Step 8

Transfer the ribs to a board and cut them up. Serve with handfuls of rocket and watercress, if you like.


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