Ribs with Apple-Shallot Maple Glaze
An easy pork loin rib recipe for your slow cooker. The Apple-Shallot Maple Glaze is very good, but you can use your favoite glaze or sauce to finish the ribs.
Removing membrane
To find the membrane, flip the ribs over so they are curved toward you. A thin, somewhat translucent layer of white tissue is attached, and this is what you want to remove.
The first step is to pull up a corner of the membrane at one edge of the slab of ribs. You can slide the point of a blunt knife (such as a table knife) underneath to get it started, but you can often pull it up using your fingers. The membrane is the only part of the ribs you should be able to easily separate from the ribs, so don't worry about pulling off the wrong thing.
Once the membrane is detached from one end, get a good grip and peel it away from the ribs. You can use a paper towel to help get ahold of the membrane since it can be a little bit slippery. Continue to pull away from where you started, and it should come off the ribs in one whole piece.
Ingredients
3 to 4 lbs pork loib back ribs (2 racks with membrane removed)
2 teaspoons ground ginger
2 teaspoons onion powder
1 teaspoon salt
1 teaspoon ground mustard
1 teaspoon ground black pepper
3/4 cup apple juice or water
Apple-Shallot Maple Glaze
1/2 cup finely chopped shallots
1 3/4 cup apple juice
6 oz can tomato paste
1/2 cup maple syrup
1/2 cup cider vinegar
2 tablespoons spicy brown mustard
1 sprig fresh or 1/4 teaspoon dry rosemary
Preparation
Cut ribs into 2-rib portions and place in large bowl.
Combine ginger, onion powder, salt, ground mustard, and ground black pepper in small bowl.
Sprinkle seasoning mixture over ribs and run in with your fingers to make sure all the ribs are seasoned.
Place ribs in a slow cooker with the apple juice or water. Cook on low for 6 to 7 hours or on high for 3 1/2 to 4 hours.
Apple-Shallot Maple Glaze
In a medium sauce pan cook the finely chopped shallots in about 2 tablespoons neutral oil or medium low until tender.
Whisk in the apple juice, tomato paste, maple syrup, cider vinegar, spicy brown mustard.
Add the rosemary and bring mixture to a boil. Reduce heat and simmer uncovered until sauce has thickened. Remove from heat and let cool. If using fresh rosemary remove the sprig.
Finish the ribs
Line a large baking pn with foil.
Place ribs in a single layer on pan and brush with glaze.
Place 5 to 6 inches from heat under a broiler for 3 minutes. Remove and turn ribs, brush with more glaze and place under broiler for an additional 3 minutes.
If using an oven, preheat to 425 degrees. Place pan of ribs on middle rack and bake for 5 minutes. Remove and turn ribs, brush with more glaze and bake for an additional 5 minutes.
Serve ribs with remaining glaze.
Keyword: Main, Pork
