Ribs with cider and maple glaze


    Ribs with cider and maple glaze


    November 26, 2019


    4 racks of baby back or belly ribs (ask


    the butcher to trim)

    For the rib rub

    100g salt

    100g sugar

    30g smoked paprika

    20g onion powder

    15g ground fennel

    15g ground coriander

    15g ground black pepper

    15g garlic powder

    5g chipotle powder

    5g ground juniper

    5g mustard powder

    For the rib emulsion

    1l Sandford Orchards Devon Red


    500ml maple syrup

    5tbsp demerara sugar

    BBQ sauce


    1Combine all the rib rub ingredients well. Rub the ribs with the mix and set aside for at least 30 minutes, overnight if possible.

    2Heat the rib emulsion ingredients slowly in a pan to melt the butter. Using a stick hand blender, blitz and season. BBQ the ribs slowly over an indirect heat at 110c-120c for four hours.

    3Make a tin foil pouch, splitting the emulsion evenly between them.

    4Close the pouch up, allowing a bit of air space so they can steam cook.

    5Cook in the BBQ or oven at 100c for approx. three hours, depending on the bite you want.

    To make the glaze

    1Reduce the cider in a pan by half, add in the maple syrup and sugar, then simmer, reducing the liquid until the glaze thickens. Once reduced, add an equal quantity of BBQ sauce and set aside to cool.

    To serve

    1Place the ribs on a baking tray or BBQ rack, brush on the glaze and warm for around 10 minutes in the oven before serving.

    Recipe by Marcus Davey


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