Hi everyone! I just wanted everyone to know that this week Ontario Pork is running a Mother’s Day Recipe Facebook Contest. The contest will end at 11:59pm on Monday April 29th, 2013, so be sure to get your entries in before then. Out of all the eligible entries, 10 will be randomly drawn to win an Ontario ham that they can enjoy with their family this upcoming Mother’s Day! To enter the contest all you have to do is tell us what your favourite pork dish is that your mom made while you were growing up and why. The contest can be entered in one of two ways:
1) Facebook Fan page: http://www.facebook.com/OntarioPorkFanPage?sk=app_79458893817
2) Recipe website: http://www.ontariopork.on.ca/recipes/Recipes.aspx
What was my personal favourite pork dish growing up? My Mom’s Maple Spare Ribs- see the recipe below. Thanks mom!
Maple Spare Ribs
3lb of pork side ribs
1 lemon, sliced
1 cup Maple syrup
½ cup ketchup
½ cup cider vinegar
1 ½ Tbsp onion, finely chopped
1 Tbsp Worcestershire sauce
1 tsp salt
1 Tbsp prepared mustard
1 clove garlic
- Preheat oven to 300˚F.
- Peel off the tough membrane that covers the bony side of the ribs. Lay the ribs on two layers of foil, shiny side out and meaty side up in around ½ inch water with lemon slices. Cover tightly with foil. Cook for 2 hours, or until meat is starting to shrink away from the ends of the bone.
- While the ribs are cooking, mix together the maple syrup, ketchup, vinegar, onion, Worcestershire sauce, salt, mustard and garlic in a sauce pan. Bring to a boil then simmer for 5 minutes.
- Remove the ribs from the oven and drain off excess water, or place ribs, meaty side up on a new baking sheet that has been layered in foil. Brush and pour the sauce all over the ribs, covering completely. Cook for another ½ hour.
- If you would like your ribs to be a bit crispier on the outside, for the last 2-3 minutes put your oven on broil and crisp up the outside.
- Serve hot.