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Maple Country Ribs Recipe

Maple Country Ribs Recipe

I brought this recipe with me from Quebec after my husband and I were married. The rich maple flavor impressed my in-laws the first time I made dinner for them.—Anne-Marie Fortin, Swanton, Vermont
TOTAL TIME: Prep: 25 min. Bake: 1-1/2 hours YIELD:4 servings

Ingredients

  • 3 pounds bone-in country-style pork ribs
  • 1 cup maple syrup
  • 1/2 cup applesauce
  • 1/4 cup ketchup
  • 3 tablespoons lemon juice
  • 1/4 teaspoon each salt, pepper, paprika, garlic powder and ground cinnamon

Directions

  • 1. Place ribs in a Dutch oven. Cover with water; bring to a boil. Reduce heat and simmer for 10 minutes. Drain.
  • 2. Place ribs in a greased 13-in. x 9-in. baking dish. In a small bowl, combine the remaining ingredients; pour half over ribs.
  • 3. Bake, uncovered, at 325° for 1-1/2 hours or until tender, basting often with remaining sauce. Yield: 4 servings.

Nutritional Facts

12 ounce-weight: 595 calories, 21g fat (7g saturated fat), 129mg cholesterol, 428mg sodium, 63g carbohydrate (56g sugars, 1g fiber), 40g protein .

Reviews for Maple Country Ribs

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MY REVIEW
s_pants 229624
Reviewed Jul. 15, 2015

"Excellent"

MY REVIEW
jmkasprak 222100
Reviewed Mar. 5, 2015

"Good recipe. I usually make my ribs in the crockpot, and I still prefer that way. Next time I'll use foil to cover my baking pan to help with cleanup."

MY REVIEW
hamhock32 80111
Reviewed Oct. 29, 2014

"Very tender fall off the bone ribs."

MY REVIEW
zookeeperk 46474
Reviewed Jan. 2, 2014

"Delicious way to make ribs... and the Maple Syrup is the perfect touch of New England goodness!!!"

MY REVIEW
afallen 45122
Reviewed Jun. 20, 2013

"I cook for 4 picky eaters, and they all LOVED this recipe! The flavors blend so nicely."

MY REVIEW
Navi66 50014
Reviewed Jan. 28, 2013

"My husband said these were the best ribs he's ever had!! I didn't find it that much work and will definately be adding them to our dinner rotation!"

MY REVIEW
reductionfetish 21809
Reviewed Dec. 8, 2012

"These were outstanding ribs, especially considering the time involved. I joined this site just so I could comment. Truly unbelievable. I omitted/substituted ingredients here and there, but nothing that would greatly alter the overall product. I was very attentive to the basting, and then finished on about 400 degrees. I think this was key. Everyone raved and raved. A bit sweet for my taste, but no one else said a word. 6lbs of ribs went down quickly. Did it on a Friday night after a very tiring day and still found time to make rice and asparagus. Blew my mind that I could get ribs this good without using a grill."

MY REVIEW
Pam Posada 80110
Reviewed Sep. 10, 2012

"These are really good!! Easy too! I am making them again today. Being from St. Albans, Vt. I love everything that has good ol maple syrup in it."

MY REVIEW
kraidotsy@hotmail.com 21806
Reviewed Apr. 13, 2012

"Very nice, simple recipe - I really like the added lemon flavor with the maple. Delicious!"

MY REVIEW
Mel_G. 46472
Reviewed Jan. 16, 2012

"Very good flavor. My fiancee and I very much enjoyed these ribs."

MY REVIEW
Bml850709 80109
Reviewed Dec. 11, 2011

"smells wonderful can't wait to try it!!!!"

MY REVIEW
kcheyoreo 26425
Reviewed Dec. 6, 2009

"i changed this a bit. i left out the ketsup, used orange juice instead of lemon juice and i used cayenne pepper instead of paprika. i also used my homemade chunky applesauce."

MY REVIEW
janetbmartin 47721
Reviewed Nov. 13, 2009

"This sauce is wonderful! It was so good on pork ribs that we cooked a turkey breast in the slowcooker, spooned off the fat and liquid, then basted the turkey with half the sauce. We heated and served the rest like gravy. My son-in-law (who doesn't like turkey) ate seconds. Versatile, easy and delicious!"

MY REVIEW
cwbuff 54070
Reviewed Sep. 27, 2009

"It's recipes like this one which has made Taste of Home practically the only food magazine/cookbooks I use anymore. This is excellent and very easy! My husband and sons loved it. As a home care nurse, I am always looking for simple recipes that taste great like this one, as I don't have a lot of time for cooking. Thanks, Anne-Marie for this "Blue Ribbon" recipe."

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