Maple Smoked Ribs
2 lbs. pork side ribs
1 cup pure maple syrup
3 tablespoons frozen orange juice concentrate
3 tablespoons ketchup
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon curry powder
1 clove garlic, minced
2 green onions, minced
Soak maple planks in sink or clean bucket filled with water for at least 1 hour. This can be done during the first stage of cooking the ribs.
Light one side of your grill, and preheat until temperature gauge shows 350*F. Place ribs meat side up in a roasting pan. Cover pan tightly with foil and place on the unlit side of your grill. Bake for 11/4 hours.
In a saucepan over medium heat on the stove or on the side burner of the grill, combine maple syrup, orange juice concentrate, ketchup, soy sauce, mustard and Worcestershire sauce. Stir in curry powder, garlic and green onions. Simmer for 15 minutes, stirring occasionally.
Remove ribs from roasting pan, and baste completely meat side and bone side with still warm sauce. Retain half of the sauce for additional basting. Place ribs on soaked maple planks, bone side down. Put the planks with the ribs on them on one side of the grill with low heat setting directly underneath them. Turn the other side of the barbecue to high and close lid. Keep temperature around 350*F. Planks should begin to smoke within a few minutes and produce a sweet fragrant smoke in your grill. Adjust the amount of smoke you would like to add by increasing or decreasing direct heat underneath the planks, and opening or closing the lid. Do not allow planks to catch fire. Allow ribs to cook on the planks for 25 minutes. Use remaining sauce to baste ribs several times throughout cooking. Remove planks with ribs on them from the grill and place the planks directly on a plate or tray for serving.