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What a wonderful change from the common 'bbq sauce' recipes. This glaze is fantastic, and not as sweet as you might think. I did sprinkle a bit of seasoning on the ribs before the first cooking stage, but that was the only change to the recipe I made. While it was baking with the glaze, I found it was dripping off and burning in the pan. I then put the ribs on a wire rack and suspended it over a pan of water. Worked like a charm. The ribs could be glazed over and over without fear of the sugar burning. I can't believe no one has taken the opportunity to give this a try in the 8 years it's been posted. Terri, this is fabulous. Thanks :) Honoured to make this as a "Thank You" for voting for Lawrencetown, Nova Scotia in the 2010 Kraft Hockeyville Competition.

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Diana #2 March 23, 2010
Maple Apple Ribs