Name: Spare Ribs Marinated in Maple Water
Prep time: 20 min
Cook time: 120 min
Total time: 860 min
Yield: 6 portions
Ingredients: 1.4 kg (3 lbs) pork spare ribs; 2 L (8 cups) Pure maple water; Salt and pepper to taste; 15 ml (1 tablespoon) soy sauce; 30 ml (2 tablespoons) chili sauce

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The sugar maple tree has existed in North America for more than 4,500 years.

Maple syrup is made from the sap of sugar maple trees.

Maple products are exported to more than 60 countries around the world.

In 2013, Canadian astronaut Chris Hadfield ate maple syrup in space

Every spring, the sugaring season lasts for about 20 days.

Quebec produces over 72% of all the maple syrup in the world.

Quebec maple syrup comes from 34 billion maple trees.

In 1536, Jacques Cartier and his crew became the first Europeans to taste maple sap.

In summertime, sugars are created through the process of photosynthesis in the leaves of the sugar maple

Maple syrup producers often work day and night to collect the maple sap and turn it into maple syrup.

The sugar maple and red maple are two tree species with the ability to convert starch to sugar.

Maple sap contains 46 molecules vital to the life of the tree.

Each year, maple forests capture an amount of carbon equivalent to what’s produced by 290,000 cars.

North America has 13 maple tree species, including the sugar maple.

It has to freeze at night and thaw during the day for the maple sap to flow

In about 1676, our ancestors, the First Nations people, were the first to boil maple sap, using iron pots.

Maple syrup from Quebec is pure and 100% natural.

In the sugar shack, the maple syrup producer uses an evaporator to heat maple sap to a temperature of 103.5° C.

It takes an average of 40 litres of maple sap to make one litre of maple syrup.

Maple Quiz

Preparation

20 minutes

Cooking

2 hours

Cooling

12 hours

Portions

6 portions

Metric Imperial

Ingredients

Preparation

3 lbs pork spare ribs
8 cups Pure maple water
Salt and pepper to taste
1 tablespoon soy sauce
2 tablespoons chili sauce

In a large pot, cover spare ribs with maple water and season with salt and pepper.
Bring to a boil, skimming foam. Cover and simmer over a low heat for 1 hour. Remove from heat and let cool. Refrigerate overnight.
Preheat oven to 190 °C (375 °F) with rack on the centre shelf.
Line two baking sheets with aluminum foil.
Remove spare ribs from maple water and lay them on the baking sheets.
Skim fat from maple water and reduce over high heat in a saucepan until syrupy. Add soy sauce and chili sauce.
Baste ribs with syrup and roast for 20 minutes.

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Learn the facts of maple

Pupils

Family Fun

Spare Ribs Marinated in Maple Water

Learn the facts of maple

The Encyclopedia
of Maple

Instructions

Learn the facts of maple

The Encyclopedia of Maple

The Encyclopedia
of Maple