Brunch,
Dinner,
Serve your customers something indulgent this lunch time with these maple glazed ribs. A wholesome favourite for the cold dark nights.
180 Mins
6
Ingredients
12 Slices Fletchers Wholemeal Bread
Pork Ribs 1.6 kg
Maple Syrup 170 ml
Brown Sugar 3 tsp
Tomato Ketchup 2 tsp
Worchester Sauce 1 tsp
Mustard ½ tsp
6 Apples, finely sliced
Spinach 250g
Cheddar Cheese Slices, 12
Process
Place the ribs in a large pot and cover with water. Cover the pan and begin to simmer until the meat becomes tender, this should take up to an hour. Once tender, drain the water and place the ribs in a shallow dish.
In a pan, over a medium heat, stir together the maple syrup, brown sugar, tomato ketchup, Worchester sauce and mustard. Cook for 5 minutes. Once boiling- pour over the ribs, allow to cool, and then place in the fridge. We recommend marinating these overnight but 2 hours is also fine.
When preparing to cook, preheat the grill. Remove the ribs from the marinade. With the remaining marinade begin to boil over a low heat for several minutes. Place the ribs on the grill and cook for around 20 minutes continuously basting with the hot maple marinade.
To assemble:
Take a slice of your Fletchers sliced bread and add cheese (you can melt the cheese if you like but the hot maple ribs will do this for you) top with the thin slices of apple.
Once the ribs are ready the should slide easily off the bone. Place the boneless ribs on top of the cheese and add spinach or salad of your choosing. Top with the remaining Fletchers Bread.
This recipe uses
