Get ready to wow your taste buds with these Smoky Maple Baby Back Ribs. Combining the earthy depth of smoked paprika with the sweet goodness of maple syrup, this recipe is a surefire hit for any barbecue gathering. With a perfect balance of sweet, smoky, and spicy, your grill is about to become the star of the show.
Baby back ribs are the centerpiece of this dish, offering tender meat with just the right amount of fat for flavor. The kosher salt helps to enhance the flavors of the meat and spices, while the smoked paprika adds a rich, smoky profile. Garlic powder and onion powder lend a savory depth, balanced by the heat from black pepper and cayenne pepper. The maple syrup is the star of the glaze, providing sweetness that caramelizes beautifully over the heat. Apple cider vinegar cuts through the sweetness with a tangy edge, and brown sugar adds a rich molasses note. Water ensures the glaze has the right consistency, while Worcestershire sauce rounds it all out with umami depth.
These ribs pair beautifully with classic sides like coleslaw, cornbread, or grilled corn on the cob. For a fresh twist, serve with a crisp apple and fennel salad to complement the sweetness of the maple glaze. A cold, crisp beer or a chilled glass of white wine makes for the perfect accompaniment.
To start, preheat your grill to 250°F (121°C) for indirect heat. This ensures that the ribs will cook low and slow, resulting in tender, fall-off-the-bone meat. While the grill is heating, mix together your seasoning in a bowl: kosher salt, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper. Rub this mixture generously over the ribs, making sure to cover all sides for maximum flavor.
Next, prepare your glaze by combining maple syrup, apple cider vinegar, brown sugar, water, and Worcestershire sauce in a saucepan over medium heat. Stir until everything is well combined, then let it simmer gently to meld the flavors.
Place the ribs on the grill, bone side down. Close the lid and let them cook for two hours. This is the perfect time to relax and enjoy the afternoon, maybe with a cool drink in hand.
After two hours, it’s time to start glazing. Brush the ribs with the maple glaze every 15 minutes for another hour. This step is crucial for building up that irresistible caramelized layer that makes these ribs so special. Once done, remove the ribs from the grill and let them rest for about 10 minutes before slicing. This helps the juices redistribute, ensuring each bite is succulent.
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