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Maple Braised Pork Ribs

I love the fall weather! To celebrate the first weekend of fall-like weather here in Chicago, I prepared maple braised pork ribs which I served with a butternut squash risotto.

Here is my recipe for the maple braised pork ribs, which is versatile enough for making in both a crockpot or conventional oven:

1-2 lbs pork ribs
maple rub (recipe below)

Maple Rub
2 tablespoons real maple syrup
2 teaspoons cumin
2 teaspoons chili powder
2 teaspoons paprika
2 teaspoons onion powder
2 teaspoons garlic powder
1 tablespoon brown sugar
splash of worchestershire sauce
salt & pepper to taste

Combine above ingredients in a bowl.
Consistency will slightly clumpy and paste like.
Coat pork ribs with this paste using your hands - a basting brush isn't as effective.
Place coated pork in a dutch oven or shallow baking pan.
Bake in a preheated oven at 300 degrees for 3-4 hours OR
Place coated pork in your crockpot and cook on low for 6 hours.

I served this with a butternut squash risotto, using a jarred butternut squash puree which I got from Wiliams Sonoma.

When I made my basic risotto recipe, I used chicken broth and about 1/2 cup of the puree I stirred in while my risotto cooked. I also added 2 cloves of minced garlic, finely chopped small onion and a few springs of fresh thyme leaves.




3 comments

  1. Oh the pork ribs sound SO good and I have everything on hand. Well, except the ribs, lol. I might have to try this glaze with chops. Mmm thanks!

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  2. That risotto sounds divine..I think I have to take a trip to Williams and Sonoma..one of my fav places!! Love your site!!!

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  3. the maple pork sounds wonderful!! and to cook it in the crockpot gives it all that much more appeal to me! thanks for sharing this one. :)

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