Ingredients
6 SERVINGS

• 3 lb back ribs
• 3/4 cup of Prestige Maple Syrup
• 2 tbsp. packed brown sugar
• 2 tbsp. Ketchup
• 1 tbsp. apple cider vinegar
• 1 tbsp. Worcestershire sauce
• 1/2 tsp. salt
• 1/2 tsp. dry mustard

Preparation

1. Place the spare ribs in a large saucepan. Cover with water and simmer over medium-low heat for 1 hour, or until tender. Drain and place the meat in a shallow dish.
2. In a small saucepan, combine maple syrup, brown sugar, ketchup, apple cider vinegar, Worcestershire sauce, salt, and dry mustard. Bring to a boil and simmer for 5 minutes, stirring often. Let cool slightly, then pour over the spare ribs and let marinate in the refrigerator for at least 2 hours.
3. Preheat the barbecue for indirect cooking. Remove the ribs from the marinade, transfer the marinade to a saucepan and boil for several minutes.
4. Lightly oil barbecue grill and cook ribs for about 20 minutes, basting frequently with marinade.