Maple Barbecue Ribs RecipePhoto Credit : Adam Detour • Food Styling by Monica Mariano / Ennis inc. • Prop Styling by Vincent Russo / Ennis Inc.
Originally 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
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)
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.