Maple syrup was known to the American Indians as “sweetwater.”
Ribs:
4 pounds beef short ribs
5 cups water
Glaze:
1/4 cup LAND O LAKES® Butter
1 medium (1/2 cup) onion, chopped
1 cup pure maple or maple-flavored syrup
1/2 cup apple cider
1/4 cup soy sauce
2 tablespoons stone-ground mustard
1/2 teaspoon salt
Combine ribs and water in 5-quart saucepan or Dutch oven. Cover; cook over medium heat, stirring occasionally, until water comes to a full boil (10 to 15 minutes). Reduce heat to low; cook until ribs are tender (30 to 35 minutes). Drain; pat dry.
Meanwhile, heat one side of gas grill on medium or charcoal grill until coals are ash white. Place coals to one side in charcoal grill. Make aluminum foil drip pan; place opposite coals.
Melt butter in 2-quart saucepan until sizzling; add onion. Cook over medium heat, stirring occasionally, until onion is softened (6 to 8 minutes). Stir in all remaining glaze ingredients. Continue cooking, stirring occasionally, until mixture comes to a full boil (6 to 8 minutes). Reduce heat to medium-low. Cook, stirring occasionally, until sauce thickens slightly and flavors blend (15 to 20 minutes). Reserve 1/2 cup glaze.
Place ribs on grill over drip pan. Cover; grill, turning occasionally and brushing with reserved 1/2 cup glaze, until ribs are fork tender and heated through (20 to 25 minutes). Serve with remaining hot glaze.
Makes 6 servings.
TIP: Leftover glaze can also be used on chicken or pork. Brush glaze on during last 10 minutes of grilling.
TIP: Ribs are precooked to shorten grilling time and to tenderize meat.
Nutrition Facts (1 serving):
Calories: 930
Fat: 69 g
Cholesterol: 160 mg
Sodium: 1090 mg
Carbohydrates: 41 g
Dietary Fiber: <1 g
Protein: 33 g