Maple Glazed Ribs

I barely had time to snap a picture of these beautifully sticky, sweet, smokey ribs before they were devoured.  My guests tucked into them like a pride of lions on a gazelle.  Like bears in a river of salmon.  Like kindergartners with popsicles on a 90 degree day. You get the picture.

Please do not hesitate when it comes to making this sauce for ribs this summer.  It is so wonderfully good you will be kicking yourself if you wait!  There is no chopping or complicated ingredients involved so you can make it in a matter of minutes!  Just dump all the ingredients together, simmer till thick and voila!  Rib sauce!

The maple flavor in here is noticeable but not so prominent that it overpowers the flavor of the pork.  I am a huge fan of St. Louis style ribs and implore you to choose them over baby back.  They have much more meat and over all flavor to them, perfect when you are trying to feed a crowd.  Or hungry lions.
One Year Ago: Plum Crunch

Maple Rib Sauce
This would be stellar on grilled chicken.

2-3 racks cooked, St.Louis style pork ribs-see note below
3/4 c pure maple syrup
1/4 c chili sauce
1 T vinegar
1 T Worcestershire sauce
1 tsp Dijon mustard
2 cloves minced garlic
black pepper to taste

Combine all ingredients in a small saucepan and simmer over low heat until reduced and slightly thicker-about 15 minutes.  Brush over cooked ribs.  Mmmmm.

Note: I use this basic cooking method and rub recipe as the base for all my ribs.  Just use this sauce instead of the bbq sauce!