I made this after a nice day of skiing and what a perfect way it was to end a fun day outside in the cold. Such a treat – juicy, savory, sweet, filling…just exceptional! I don’t think I’ve ever seen baby back ribs disappearing from a plate so quickly 🙂 A perfect crowd pleaser, just make sure you serve it with plenty of napkins!
Adapted from California Sizzles
Ingredients (for 4 servings)
2/3 cup pure maple syrup
1/2 cup freshly squeezed orange juice
1/4 cup minced onion
2 teaspoons grated orange peel
2 teaspoons fresh lemon juice
1 teaspoon honey Dijon mustard
2 racks baby back port ribs (about 3 lbs.)
1. Preheat oven to 350F. Combine first six ingredients in a saucepan. Cook on low heat for about 5 minutes. Pour into a large bowl and let cool. Sauce can be prepared 24 hours in advance and refrigerated.
2. Season rib racks with salt and pepper. Arrange on a large backing sheet. Bake for 35 minutes and take out of the oven. Cool for 15 minutes and cut the racks into individual ribs.
3. Add ribs to the bowl with the sauce and turn them to coat (you may have to do this in batches). Arrange the “sauced” ribs on a baking sheet and bake for another 15 minutes, basting three times with remaining sauce (every 5 minutes). Enjoy this deliciousness immediately 🙂