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