Back to Recipes Recipes! Michigan Maple Syrup Association

 Main Dishes

Maple Barbecued Spareribs

3 pounds spareribs 1 teaspoon Worcestershire sauce
3/4 cup pure maple syrup 1 teaspoon salt
1 tablespoon tomato catsup 1/4 teaspoon dry mustard
1 tablespoon cider vinegar   1/8 teaspoon black pepper
1 tablespoon finely chopped onion      

Place spareribs into a saucepan and add enough water to cover. Bring to a boiling point, reduce heat, and simmer 30 minutes. Drain. Mix maple syrup, tomato catsup, vinegar, onion, Worcestershire sauce, salt, mustard, black pepper together in a small bowl. Place spareribs in a shallow baking pan and pour about half the maple sauce over the ribs. Bake in 350-degree F oven, 30 minutes or until tender. Turn and baste occasionally with remaining sauce while baking. Broil 5 minutes to finish browning.

Maple Barbecued Pork Ribs

WATCH These ribs like a hawk: they burn easily. The recipe comes from restaurateur Jim Dodge. To reduce cooking time on the grill and thus the risk of burning, first parboil the ribs in boiling water for 10 minutes. Then marinate the cooked ribs for at least 8 hours or overnight and grill them for only about 10 minutes per side.

1 rack spareribs (about 4 pounds) 2/3 cup maple syrup
`1 teaspoon freshly ground black pepper 2 tablespoons rice-wine vinegar
1/2 teaspoon salt 1 tablespoon soy sauce

Rub ribs with pepper and salt. Place in a shallow non-aluminum pan. In a small bowl, mix together maple syrup, vinegar and soy sauce. Pour over ribs, cover and chill overnight, turning occasionally.
Remove ribs from pan and grill over moderately hot coals, turning and basting ribs so they cook evenly on both sides, about 20 minutes per side, or until done. Do not let them burn. Serves 4

Maple Glazed Ham
(Total baking time about 2 hours.)

1 6-8 pound fully cooked ham   1/3 cup maple syrup

Bake ham about 1/2 usual time. Drain off drippings. Score fat diagonally into diamonds. Center with cloves. Pour maple syrup over ham. Bake 15 minutes. Repeat twice. An additional 30-minutes cooking time produces a golden brown glaze.

Maple Spring Chicken

1 chicken, 2 1/2-3 pound cut-up 1 teaspoon salt
1/4 cup melted butter   dash of pepper
1/4 cup maple syrup   1/4 cup chopped almonds
1/2 teaspoon grated lemon rind 2 teaspoon lemon juice

Place chicken pieces in a shallow, buttered baking dish. Mix remaining ingredients and pour evenly over chicken. Bake uncovered, 50-60 minutes, at 325 degrees F. Baste occasionally. This baked chicken is especially good served with rice.

Maple Glazed Frankfurters

1 pound of wieners 1 tablespoon soy sauce
2 tablespoon melted butter 1 tablespoon maple syrup

Combine butter, each of soy sauce and maple syrup. Score each wiener several times. Put into a skillet and cover with syrup mixture. Simmer 15 min. turning off heat.

Mapled Pork Chops

6 pork chops (1-inch thick) 1/2 teaspoon chili powder
1/4 cup chopped onion   1/8 teaspoon pepper
1 tablespoon vinegar   1/4 cup maple syrup
1 tablespoon Worcestershire Sauce   1/4 cup water
1 1/2 teaspoon salt    

Preheat oven to 400 degrees F. Lightly brown pork chops. Arrange in flat baking dish. Mix together onion, vinegar, Worcestershire Sauce, salt, chili powder, pepper, maple syrup and water. Pour over pork chops. Cover. Bake 45 minutes, basting occasionally. Uncover. Bake 15 minutes more. Remove chops to platter. Thicken sauce with flour. Pour over chops.

Casserole Baked Beans

1 quart cooked dried beans (Great Northern, cranberry or limas) 1/2 cup chili sauce or tomato catsup
1 cup maple syrup   few grains pepper
1 teaspoon salt 1/4 pound sliced bacon or ham

Pour beans into casserole. Mix together maple syrup, salt, chili sauce or tomato catsup, and pepper. Stir into beans. Top with  bacon or ham. Bake slowly 3 to 4 hours.

Ham Loaf

2 pounds ground ham 1 teaspoon dry mustard
1 pound fresh pork   1 teaspoon ground cloves
1 cup bread crumbs 1/2 cup water
1 cup milk   1/2 cup vinegar
2 eggs, beaten   1/4 cup brown sugar
3/4 cup maple syrup      

Mix thoroughly and bake in a covered pan at 350 degrees F about one hour, basting at least four times with the following mixture:
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