Main courses

Maple-Caramelized Pork Ribs

Côtes de porc caramélisées à l’érable

Ingredients

CHARLES-AIMÉ ROBERT sauce

  • 30 ml (2 tablespoons) Dijon mustard
  • 125 ml (1/2 cup) chilli sauce
  • 125 ml (1/2 cup) maple syrup
  • 125 ml (1/2 cup) Charles-Aimé Robert (maple-based alcohol) or similar spirit
  • Juice of one lemon
  • 2.5 ml (1 teaspoon) ground ginger
  • 2.5 ml (1 teaspoon) ground cumin
  • Salt and freshly ground pepper
  • 30 ml (2 tablespoons) olive oil
  • 1 rack of pork ribs, 8 ribs about 2.5 cm (1") wide, on the bone, fat removed
  • 250 ml (1 cup) veal demi-glace
  • A few herb sprigs for garnish
Preparation time
25 minutes
Cooking time
45 minutes
Servings
8 portions
Method
  1. Mix all sauce ingredients together in a bowl. Brush meat with half the sauce. Leave to marinate for 4 hours in refrigerator.
  2. Preheat oven to 180 °C (350 °F).
  3. For the ribs, heat 15 ml (1 tablespoon) olive oil in a frying pan and sauté 4 ribs at a time for 1 minute on each side. Cook the other ribs with remaining olive oil. Place ribs in a roasting pan, pour rest of sauce all over and bake 30 minutes.
  4. After cooking, remove ribs from roasting pan, place on a serving platter, cover with foil and reserve. Deglaze roasting pan with demi-glace and reduce sauce on hob for 5 minutes.
  5. Pour sauce over ribs and garnish with herb sprigs before serving.