Maple BBQ Ribs
Maple BBQ ribs- I mean does it get much better? We’ve been known to enjoy ribs any time of year (not just for summer bbqs!) and find that this recipe is incredible no matter what the weather is. Tender ribs seasoned with maple sugar, which really makes for a great caramelized crust and then slathered with sweet and tangy BBQ sauce *mwah!* Chef’s kiss perfection. Plus, this recipe is super versitisle- so you can doctor it up to be smokier, spicier, or sweeter.
We hope you enjoy!
• Two racks of baby back ribs
• 1 ½ tsp paprika
• 1 tbsp salt
• 1 ½ tbsp pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp cayenne (optional)
• 1 bottle of your favorite BBQ sauce (or your favorite homemade recipe) about 2 cups
• 1 tbsp liquid smoke
• Using paper towels, dry the racks of ribs and place on a large cutting board. (You want to get them as dry as possible to ensure the rub spreads nicely). Using a sharp knife, make a superficial cut or two down the middle of the rib membranes (there is a thin membrane layer on the back/boney part of the ribs that you will want to remove). Gently peel/pull the membrane to remove.
• In a medium bowl, combine sugar and spices and mix until well combined. Spread dry rub on both sides of the ribs; pat and press the rub into the ribs so it sticks.
• Tightly wrap each rack of ribs in foil (individually). Place in a single layer on large baking sheet (lined with extra foil) and set in refrigerator for 6-8 hours (or overnight).
• Preheat oven to 300 degrees F and bake foil wrapped ribs on baking sheet for about 2 hours.
• Remove ribs from oven and immediately open foil to vent. Once cool enough to handle, remove ribs from foil and brush ribs with BBQ sauce (mixed with liquid smoke). Serve as-is or broil for 3-5 minutes or until the tops are nicely browned. (After cooking for 2 hours, the smell alone will make it hard to wait another 5 minutes, so we tend to skip this part. Alternatively, you can brown on the grill for 5-10 minutes if desired).
• Maple Ketchup is a great base for making your own homemade BBQ sauce.
• Our favorite ingredients to mix it up include:
- Spice it up with Maple Sriracha in your BBQ Sauce instead of liquid smoke
- No liquid smoke? Add in smoked maple syrup instead (It’ll still pack a punch of smoke!)
- Give it a hint of southern style with bourbon barrel aged maple syrup
This recipe is a Stewart Maple and Forkd collaboration. For more great recipes, check out www.forkd.squarespace.com