Maple Bourbon St. Louis-style Nagano Ribs
Maple Bourbon St. Louis-style Nagano Ribs

Preparation time 15 minutes

Total time: 2 hours 45 minutes

Ingredients

  1. 2 kg (approx. 4 lb.) St. Louis-style Nagano pork ribs
  2. 30–45 mL (2–3 tbsp.) Isabelle Huot meat seasoning (or similar)

Sauce

  1. 250 mL (1 cup) plain or maple whisky (Quebec)
  2. 125 mL (½ cup) maple syrup
  3. 125 mL (½ cup) vinegar
  4. 60 mL (¼ cup) Worcestershire sauce
  5. 45 mL (3 tbsp.) ketchup
  6. 30 mL (2 tbsp.) dijon mustard
  7. 5 mL (1 tsp.) paprika
  8. 5 mL (1 tsp.) salt and pepper

Directions

  1. Preheat oven to 170 °C (325 °F).

  2. Place pork on a work surface. Sprinkle seasoning on both sides and rub well to coat completely.

  3. Wrap meat tightly with aluminum foil, making sure to cover completely. Place on a baking sheet.

  4. Bake for 2 hours.

  5. In the meantime, prepare the sauce.

  6. Place all sauce ingredients in a saucepan. Bring to a boil. Reduce by half and cook for 12–15 minutes (or until syrupy). Set aside.

  7. Preheat oven to 220 °C (425 °F).

  8. Remove ribs from the oven and unwrap. Place meat on a parchment-lined baking sheet and brush ribs with sauce.

  9. Bake for 15 minutes. Flip.

  10. Brush again with sauce and cook another 15 minutes. Broil for the final 5 minutes (or until caramelized).

  11. Remove from oven. Serve with remaining sauce.

Chef’s secret: Tightly wrapping ribs before cooking produces a much more delicious and juicy meat because the ribs cook in their own fat.

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