A ridiculously simple recipe which illustrates perfectly that there is no such thing as too much maple! The only decision to deliberate; Dijon or yellow mustard?
- 2 lbs pork ribs
- 3 Tbsp Maple BBQ Rub
- ¾cup Dijon or yellow mustard
- ¼ cup maple butter
Remove the white membrane from the back of the ribs. Rub the meat with the Maple Rub. Let rest refrigerated for a few hours or overnight.
Heat the grill on medium-low.
Put the ribs on a large sheet of aluminum foil.
Place on the temperate side of the grill. Close the cover and cook slowly for 1 ½ to 2 hours, until the meat is thoroughly cooked.
Remove and let rest for 10 minutes before carving.
Meanwhile, mix the maple butter with your choice of mustard.
Cut the ribs and serve with the mustard as a dip.
To truly enjoy the mouth-watering results of slow cooking, we prefer to cook the ribs on a low temperature. Once the BBQ is lit, move the hot coals to one side of the grill, to create a hot zone and a temperate one; if you use a gas BBQ, fire up just one side.