If you're on the hunt for a rib recipe that promises sticky, sweet, and slightly spicy flavors, look no further than these Honey Maple Glazed Baby Back Ribs. Perfect for a cozy weekend cook or a casual dinner gathering, these ribs are sure to be a hit with their irresistible glaze.
The star of the show is, of course, the baby back ribs, which are tender and perfect for absorbing flavors. The honey and maple syrup work together to create a sweet, sticky glaze that coats the ribs beautifully. Soy sauce adds a depth of umami and balances the sweetness. Garlic gives a punch of aromatic flavor, while Dijon mustard adds a subtle tanginess. The smoked paprika provides a bit of smokiness, and onion powder enhances the savory taste. Finally, a sprinkle of black pepper and a dash of cayenne pepper bring in a touch of heat, with salt tying all the flavors together.
These ribs pair wonderfully with a crisp coleslaw or a simple green salad to balance the richness. Cornbread or roasted potatoes also make excellent companions. For something refreshing, serve with a citrusy iced tea or a cold beer.
Start by preheating your oven to 300°F (150°C). While the oven warms up, line a baking sheet with aluminum foil. This makes cleanup a breeze later on. In a small bowl, mix together the glaze: combine honey, maple syrup, soy sauce, minced garlic, Dijon mustard, smoked paprika, onion powder, black pepper, and cayenne pepper. Stir until everything is well blended.
Next, prepare your ribs. Flip them over to the bone side, and you'll notice a thin membrane. Removing this will help the seasoning penetrate better. It can be a bit slippery, so use a paper towel for a better grip, and gently pull it off. Season the ribs generously with salt on both sides.
Place the ribs on the prepared baking sheet and brush the glaze generously over both sides. Cover the ribs with foil to keep them moist and place them in the oven. Bake for 2.5 hours, and remember to baste them with more glaze every 30 minutes. This step is crucial for building up those layers of flavor.
After 2.5 hours, uncover the ribs and bake for another 20 minutes. This last stretch without foil will help the glaze caramelize nicely. Once done, let the ribs rest for about 10 minutes before slicing. This resting period ensures the juices redistribute, keeping the meat tender and juicy.
Share