Dinner In the Kitchen

Baked Maple Ribs

Today I’m sharing another effortless dinner recipe. If you can dump the contents of a bag into a pan, you can make these drool-inducing Baked Maple Ribs. Like a slow cooker recipe, these cook for a little while, but it is primarily passive cooking. There’s very little you have to do beyond simply sticking a pan in the oven… and grabbing a few napkins. After all, ribs are the ultimate finger food.

Baked Maple Ribs from Constance Smith | Hip Homeschool Moms

To begin, in a bowl or large measuring cup, combine 1 cup of apple juice, 1/3 c maple syrup (please use the real stuff!), 2 tablespoons of soy sauce, 1 tablespoon of extra virgin olive oil, 2 star anise pods, and a cinnamon stick that you have broken in half.

Baked Maple Ribs from Constance Smith | Hip Homeschool Moms

Crush 4-7 whole cloves of garlic. I love garlic so I went with the larger amount, but if you want a little less…use a little less. There’s no need to peel them. Just crush them with the side of your knife or give them a whack with the bottom of a glass.

Baked Maple Ribs from Constance Smith | Hip Homeschool Moms

Place a 2 1/2 lb slab of pork spare ribs into a large (2 gallon) zipper storage bag. Pour in the marinade and toss in the garlic. Press as much air as you can out of the bag and give it a good shake. Place the bag in a pan (just in case of leaks) and set it in your refrigerator. Whenever you remember, give the bag a shake and turn it over. Normally I will do this first thing in the morning and let it chill all day, but you could do it the day before if you like. It won’t hurt a thing.

Baked Maple Ribs from Constance Smith | Hip Homeschool Moms

When it starts getting closer to supper time, dump the contents of the bag into a large baking pan. Just dump it. Easy! Put this into a 400 degree oven and bake for 1 hour, 15 minutes.

Baked Maple Ribs from Constance Smith | Hip Homeschool Moms

When they are done baking, let them rest a few minutes and then cut them into portions.

Baked Maple Ribs from Constance Smith | Hip Homeschool Moms

Enjoy these beauties with your favorite sides!

Baked Maple Ribs from Constance Smith | Hip Homeschool Moms

Baked Maple Ribs
 
Prep time
Cook time
Total time
 
If you can dump the contents of a bag into a pan, you can make these drool-inducing Baked Maple Ribs. Like a slow cooker recipe, these cook for a little while, but it is primarily passive cooking. There’s very little you have to do beyond simply sticking a pan in the oven… and grabbing a few napkins. After all, ribs are the ultimate finger food.
Author:
Recipe type: Main
Serves: 6 servings
Ingredients
  • 1 c apple juice
  • ⅓ c real maple syrup
  • 1 Tb extra virgin olive oil
  • 2 Tb soy sauce
  • 2 star anise pods
  • 1 cinnamon stick, broken in half
  • 4-8 whole garlic cloves
  • 2 11/2 lb slab of pork spareribs
Instructions
  1. To begin, in a bowl or large measuring cup, combine the apple juice, real maple syrup, soy sauce, star anise pods, and the cinnamon stick.
  2. Crush the whole cloves of garlic. No need to peel them, just crush them with the side of your knife or give them a whack with the bottom of a glass.
  3. Place the slab of pork spare ribs into a large (2 gallon) zipper storage bag. Pour in the marinade and toss in the garlic. Press as much air as you can out of the bag and give it a good shake. Place the bag in a pan (just in case of leaks) and set it in your refrigerator.
  4. Whenever you remember, give the bag a shake, and turn it over. Normally I will do this first thing in the morning and let it chill all day, but you could do it the day before if you like. It won’t hurt a thing.
  5. When it starts getting closer to supper time, dump the contents of the bag into a large baking pan. Put this into a 400 degree oven and bake for 1 hour, 15 minutes.
  6. When they are done baking, let them rest a few minutes and then cut them into portions.
  7. Enjoy!
Notes
I love garlic so I went with the larger amount, but if you want a little less…use a little less.
 

 

Baked Maple Ribs from Constance Smith | Hip Homeschool Moms

About the author

Constance

Constance Smith is a homeschool veteran, having eclectically homeschooled three kiddos through graduation. After spending 25 years living an army life, she and her husband are planting roots in northern Alabama where she is starting a farm and enjoying country life. Constance has been blogging for over a decade and has had her content published in several local and national publications. You can find hundreds more recipes, photography, videos of her life and more at her website, Cosmopolitan Cornbread.

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