- 1/4 cup maple syrup (preferably Grade B)
- 1/4 cup spicy brown mustard
- 1/4 cup apple cider vinegar
- 1/4 cup ketchup
- 1/4 teaspoon cayenne pepper (optional)
- 4 pounds pork ribs
- 1 tablespoon salt
PER SERVING *
|Calories1330Calories from Fat940|
|% DAILY VALUE*|
|Calories from Fat940|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
June Anderson 20 Nov 2017
No doubt the worst rib recipe I ever made. I threw the whole thing out after tasting it. Not for me.
queen me r. 14 Jul 2016
stinking easy to make. my son has multiple food allergies and is a picky eater. he never has ever even wanted to try ribs. until he couldn't have them. for allergy people this recipe is great because you don't have many ingredients and you can find them in a local store instead of ordering safe ingredients at triple the price (we are peanut, tree nut, sesame, soy, cottonseed and shellfish). we tried a different recipe that was more saucy and sweet from a noted southern personality (butter, y' all???). i was the only one who liked them. and it was more entailed. this was so easy to make. you can fudge with the amounts to your own taste. i made exactly as ordered but overcooked the first time. still so dang good. the second time i really followed my temps. dang it. really good. now i have to make double the recipe because everyone loves them. if we have any leftovers, the boy will eat them cold. that good. and yes. he takes about ten ribs on his plate. so he can have them the next day. the other good thing about this recipe is that you can make them asap. that's huge. get home late. who cares. easy peasy. just make it. five stars for picky boy actually requesting them. even my father in law was like dang. best ever. and we use dang because i can't use another word online. and ann hermann. thank you. you are welcomed to our home any day.