Quinn Hatfield, chef-owner of Odys + Penelope and Sycamore Kitchen restaurants in Los Angeles, brushes this rich maple glaze over ribs during the last few minutes of cooking.
Combine all ingredients in a 3-qt. saucepan. Boil over medium-high heat until reduced to 1 cup, 10 to 14 minutes.
Odys + Penelope and The Sycamore Kitchen restaurants, Los Angeles