Smoky Maple and Bay BBQ Pork Ribs

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American style ribs are a great way to kick off a BBQ or casual get together. We love cooking them over a bed of bay leaves. We have a bay tree in the garden, which is an absolute must, as it’s a herb that’s in season 365 days a year adds flavour to many meat dishes. The leaves crisp up in the oven and give a big smoky flavour to the succulent pork ribs.

By

Peter Bouchier

July 31, 2023

40th Anniversary

Pork

6

servings

140

minutes

20

m prep +

120

m cook

calories

Equipment

No items found.

Ingredients

2kg pork ribs
1 orange, juiced
½ cup maple syrup
2 teaspoons smoked paprika
2 teaspoons onion powder
1 teaspoon smoked salt
Bay leaves
Salt

Method

1.

Remove the ribs from packaging and place in a shallow tray. Place the orange juice, maple syrup, smoked paprika and onion powder in a medium saucepan and simmer over medium heat for 10-15 until the mixtures thickens. Allow to cool. Marinate the ribs in the mixture in the fridge overnight.

2.

Preheat the oven to 180°C /160°C fan. Line a shallow baking tray with bay leaves. Place over the ribs and pour over some of the marinade. Sprinkle with smoked salt

3.

Cover with foil and bake for 2 hours. Remove foil and place under the grill to brown. Season with salt. Serve hot with ice cold beer and damp cloths to wipe your hands.

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About the author

Peter Bouchier is Melbourne's leading premium butcher. We have three locations across Melbourne, and we're dedicated to providing the very best products for our customers.

Keywords:

"barbecue"

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