Slow Cooked Maple Country Style Ribs

 

While not technically "Pork Ribs" society has come to love the meaty morsels of meat for their tenderness and flavor.  You will certainly enjoy these!

 


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Slow Cooked Maple Country Style Ribs

Fine eating anytime!

Country Style Spareribs came about sometime in the late 60's and early 70's.  They were developed by an enterprising butcher, meat cutter and teacher from the Chicago area named Cliff Bowes.  Later, these "ribs" were cut from the shoulder of the hog and now make up 99% of the Country Style Ribs that you see today in the supermarkets.. Again, they are by no means 'ribs', but a tasty cut for the grill and most folks don't know the difference.

  1 1/2 pounds country style pork ribs

  • 2 tablespoons dried onion
  • 1 tablespoon maple syrup
  • 1 tablespoon soy sauce
  • 1 teaspoon fresh ground black pepper
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika

Get your grill going steady at 275°.

Combine ribs, maple syrup, soy sauce, minced onion, cinnamon, ginger, allspice, garlic powder, paprika and pepper in your barbecue pit or grill.  Do not cook them over direct heat, but use indirect heat at 275° until done.

Add wood chips or wood chunks for more smoke flavor.

Make plenty as there will be a lot of hungry people ready to consume everything you have!

 

 

 

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