Maple Barbecue Ribs
This maple ribs recipe has long been a reader favorite for its ease of preparation and its sweet-tangy flavor (it’s also a cinch to double for a crowd).
By Yankee Magazine|Jan 18 2022|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanOriginally credited to a New England cook named Anne Herrmann, this recipe has long been a reader favorite for its ease of preparation and its sweet-tangy flavor (it’s also a cinch to double for a crowd). A long, slow roast allows the ribs to melt into tenderness, while a final brush with a maple-sweetened sauce brings them to lacquered perfection. Here, we’ve updated the ingredients from the original, increasing the seasoning and reducing the amount of vinegar in the sauce.
From “Good As Gold,” March/April 2020
Yield:
4 servings (1 cup sauce)Ingredients
2 pounds pork ribs
1 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons onion powder
2 tablespoons maple syrup (preferably grade A dark and robust)
2 tablespoons Dijon mustard
2 tablespoons ketchup
1 tablespoon apple cider vinegar
1/8 teaspoon cayenne pepper (optional)
Instructions
Cut ribs into 4-inch lengths. Sprinkle all over with salt, pepper, and onion powder. Let sit for 15 minutes while you heat the oven and prepare the sauce.
Heat the oven to 350° and set a rack to the middle position. In a small bowl, whisk together the maple syrup, mustard, vinegar, and ketchup. Add cayenne (optional). Set aside.
Line a rimmed baking sheet with aluminum foil. Set ribs on the baking sheet and roast for 30 minutes. Turn the ribs over and roast 30 minutes more. Pour off all fat, baste the ribs with the sauce, and transfer back to the oven. Roast, basting and turning every 8 minutes, until the ribs are tender and crisp at the edges, 30 to 40 minutes more. Remove from oven and rest for 5 minutes. Baste one last time and serve.
Wonderul, loved by everyone!
These were very delicious.
EASY and LOVED by all my guests!
My family loved the ribs and thought the sauce could stand alone as a salad dressing.
I make this about once a month! Excellent!
Made this dish for family dinner; nice to get so many compliments. The meat was very tasty and wonderfully tender.
Absolutely fantastic, and so easy to prepare, says my wife. I am looking forward to the next meal of them!!
Anyone tried them on the grill?I’m not big on the oven.
Has anyone used this recipe with just a pork loin?
Recipe makes about 1/2 cup sauce but Yields as printed says there is 1 cup sauce. Do I double the sauce ingredients to have enough?
I use my crockpot to do my ribs.Love these ingredients! I will a half cup of liquid,like stock or tomato juice,anything that compliments the ingredients..even pineapple juice would work..always looking for good maple recipes.Thanks Yankee!
I’m assuming looking at the picture these are Baby-Back Ribs?