Maple Syrup Rib Rub

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The husband and I have a big week ahead of us. Tomorrow is our sixth wedding anniversary, which we will celebrate with a blowout (hopefully incredible) dinner at Le Bernardin (I've been dreaming about this one for a while now). Then next week we head back to Kansas for a wedding, family, friends, football, food, BBQ. I cannot wait to meet my newest nephew, laugh with friends, and just bask in the warmth and kindness that is the Midwest.

In honor of Kansas and it's ever-tasty piles of sauce-covered meats, I'm bringing you a recipe for a rib rub. Maple syrup gives it a sweet caramelization while fennel pollen and mustard powder add a contrasting bit of brightness and earthiness.

Maple Syrup Rib Rub

1 rack spare ribs
1/3 c. maple syrup
1 t. mustard powder
1 1/2 t. fennel pollen
2 t. sea salt
1 1/2 t. fresh ground pepper

In a small bowl mix together the maple syrup, mustard powder, fennel pollen, salt and pepper. Rub all over the ribs and allow to marinate for at least 2 hours before cooking.

You can cook these ribs in your favorite manor, but for me without a grill or smoker, I cooked them low and slow in the oven--at about 300 degrees for about 2 hours until they were super tender (if you are able I would go even lower--250 or 275 if your oven will let you). This batch I actually cooked on a rack above my baked beans so the beans would catch the drippings and become infused with the porky flavor. If the outside of the ribs starts to get too dark before they are cooked through, cover them with aluminum foil to keep the syrup from burning. If you need some oven-roasting guidance from an expert, check out how Harold McGee does it in this recipe.