- Add the apple cider, maple syrup, rosemary, thyme, bay leaves, lemon and salt in a large glass bowl that has a tight lid. Mix well until all the salt dissolves.
- Add pork ribs and put on the lid. Marinate for at least 3 hours but overnight or 24-hours is highly recommended for juicy, delicious ribs.
- Preheat oven to 325F
- Place the ribs with the marinade in a large roasting pan or glass oven- safe dish. Cover the top of the pan tightly with foil and cook for 2.5-3 hours or until very tender.
- Carefully remove the ribs from the oven and strain 1 cup of the liquid into a saucepan. Boil over medium-heat for about 20 minutes or so until the sauce is reduced and thickened.
- Taste and add more salt or maple syrup if desired. Keep covered in the saucepan to stay warm while ribs are being charred.
- Cook the ribs on a preheated chargrill plate, cast iron skillet or barbecue over medium-high heat. This may need to be done in batches.
- Cook each side for approximately 2 minutes or until charred to your liking.
- Cut the ribs between the bones, drizzle with the reduced sauce.
- Serve hot and enjoy.
Side dish suggestions: Mashed potatoes, baked potatoes, coleslaw, grilled vegetables, macaroni and cheese.
- This recipe calls for apple cider NOT apple cider vinegar :)
- Do not discard the marinade. It will cook in the oven with the ribs and then reduced into a delicious sauce.
- Marinating for 24-hours or overnight is highly recommended for the best taste and tender pork.
- If the reduced sauce is too thick add more apple cider. If the sauce is too thin add some arrowroot powder to thicken it up.
- Double or triple the recipe is serving for a family or party.
- *The sauce will be rich, fatty and full of flavor from the maple syrup and herbs. If you prefer a low-fat sauce, let the cooking liquid cool before reducing and remove the fat cap that rises to the top.