Sticky Maple BBQ Ribs

30 mins Prep Time

2 hours 45 mins Cook Time

Written By

Vicky Tran

It is high time to bid adieu to the antiquated way of making smokeless ribs at home, where you are required to boil ribs for upwards of 2 hours until tender before finishing on the grill. Not only does this result in a big steamy mess, but by boiling the ribs, you are effectively removing a lot of the nutrients and natural pork flavours into a broth that more often than not gets discarded. This updated method yields a much more evenly flavoured product by creating a vacuum of sorts where no moisture or flavour is permitted to escape and therefore remains right within the ribs themselves. The ribs are first rubbed in a dry BBQ spice mix and then packed tightly in aluminum foil before going for a slow and low bake in the oven until tender and are brushed with a sweet and sticky barbecue sauce and are finished on the grill. This recipe is definitely an example of the method being the message because once you’ve mastered this little cooking hack, you’ll be free to experiment with other spice mixes as well as finishing sauces for many BBQ seasons to come.

Ingredients

Ribs

2 full pork back ribs (approximately 2 pounds each)
1/4 cup BBQ spice mix (see recipe)
1 tablespoon kosher salt
1 tablespoon grainy mustard

Maple BBQ Sauce

1/2 cup ketchup
2 tablespoons pure maple syrup
1 tablespoon apple cider vinegar
1 tablespoon grainy mustard
2 teaspoons smoked paprika
1 teaspoon Worcestershire sauce

BBQ Spice Mix

2 tablespoons granulated sugar
1 tablespoon smoked paprika
1 tablespoon Spanish paprika
1/2 tablespoon dried oregano
1/2 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon ground mustard powder
1 tablespoon onion powder
1/2 tablespoon ground ginger
1 tablespoon ground cumin

Directions

Sticky Maple BBQ Ribs

6 Steps

Step 1

To prepare the maple BBQ sauce, in a small mixing bowl, combine the ketchup, pure maple syrup, apple cider vinegar, grainy mustard, smoked paprika and Worcestershire sauce. Mix well to combine and store in the refrigerator (this sauce can be made a day in advance and kept for up to 4 weeks in the fridge).
Step 2

To prepare the BBQ spice mix, in a small mixing bowl, combine the granulated sugar, smoked paprika, smoked paprika, dried oregano, black pepper, garlic powder, ground mustard powder, onion powder, ground ginger and ground cumin, whisk until even and set aside.
Step 3

To prep the ribs, dry the rib racks with a paper towel and remove any attachment membranes on the pack of the bones by splitting with a small knife and using your hands to pull off, you can also ask your butcher to do this. Brush the grainy mustard on the meat side of both the racks and then generously sprinkle the BBQ spice mix on both sides of the ribs, press in gently to make sure the spice mix adheres.
Step 4

Wrap both of the seasoned rib racks individually from one another with aluminum foil, making sure to seal any openings shut and making sure that the seam side of the closure is facing upwards. Tightly press the foil around the ribs to ensure that there are no openings as this will allow steam to escape and dry the ribs out during cooking. Allow the ribs to chill in the fridge for 2 hours (or up to 4) before baking.
Step 5

Place the wrapped ribs on a baking sheet with the seam side of the foil facing upwards and bake in a preheated 275°F for 2-2.5 hours until the ribs are very tender. Remove from the oven and remove from aluminum foil wrap.
Step 6

Brush some of the maple BBQ sauce over the ribs and either broil in the oven or grill on a preheated well oiled barbecue until nicely charred. Brush again with remaining maple BBQ sauce before serving.