Get ready to elevate your rib game with these Tangy Maple Baby Back Ribs! This recipe brings together the smoky sweetness of maple syrup with a tangy kick, creating a flavor explosion that's perfect for any occasion.
Let's break down what makes these ribs so special. Baby back ribs are the star of the show, known for their tender, juicy meat. The maple syrup adds a delightful sweetness that caramelizes beautifully. Apple cider vinegar brings in a vibrant tang, balancing the sweetness. Soy sauce contributes a savory depth, while Dijon mustard adds a subtle sharpness. The paprika, garlic powder, onion powder, and black pepper work together to create a flavorful rub, and salt enhances all those wonderful flavors. Finally, a touch of olive oil helps the spices adhere to the ribs.
These ribs pair beautifully with classic sides like coleslaw, cornbread, or a fresh, crunchy salad. For a twist, serve them with roasted sweet potatoes, which complement the ribs' sweetness. You can also try a side of grilled corn to add a smoky element to your meal.
First, preheat your oven to 275°F (135°C). This low heat will ensure your ribs cook slowly and evenly, making them incredibly tender. While the oven is heating up, grab a small bowl and combine the maple syrup, apple cider vinegar, soy sauce, Dijon mustard, paprika, garlic powder, onion powder, black pepper, and salt. This will be your marinade that packs a punch of flavor.
Next, prepare your ribs. Removing the membrane from the back of the ribs is important because it helps the flavors penetrate the meat better. Use a small knife to lift the membrane at one end, then grab it with a paper towel and pull it off. Once that's done, rub olive oil over both sides of the ribs to help the spices stick.
Place the ribs on a baking sheet lined with aluminum foil. Pour half of your marinade over the ribs, making sure they're well-coated. Keep the remaining marinade aside for later. Cover the ribs with another piece of foil, sealing it tightly to trap in moisture, and slide them into the preheated oven. Let them bake for 2.5 hours. This slow-cook method is key to achieving that melt-in-your-mouth texture.
When time's up, take the ribs out and remove the top layer of foil. Increase the oven temperature to 425°F (220°C). Brush the ribs with the remaining marinade generously. Pop them back in the oven for an extra 15 minutes. This will caramelize the glaze, giving you that perfect sticky finish.
Once done, let the ribs rest for a few minutes before slicing them up. This resting period allows the juices to redistribute, keeping them moist and flavorful. Then, serve and enjoy!