Maple Glazed Ribs
Maple Glazed Ribs are incredibly flavorful. Tender, juicy and delicious baby back ribs are a great meal to prepare on the grill to feed a hungry crowd.
Baby back ribs slathered in a simple glaze made with pure maple syrup that is loaded with herbs and spices is a great addition to your dinner plans. These ribs are tender and delicious and so easy to grill.
How to Make Maple Glazed Ribs:
Remove ribs from refrigerator and allow to come to room temperature while you prepare your grill fire to about 300°.
Prepare your glaze by adding pure maple syrup, granulated garlic, black pepper, smoked paprika, kosher salt and chopped rosemary to a sauce pan. Bring mixture to a low boil. Lower to a simmer and cook 5 minutes. Set glaze aside to cool slightly.
Pat ribs dry with paper towels and place on a clean baking sheet.
Brush with Maple Glaze on all sides, coating multiple times.
Place ribs over indirect heat. After 30 minutes, brush ribs once more with glaze.
Cook another 1 to 1 1/2 hours or until ribs reach a minimum of 145°. Cook to 190° for the most tender baby back ribs.
Remove from grill and allow to rest 10 minutes before slicing.
Best Wood For Adding Flavor to Pork Ribs:
Pecan and hickory are preferred for adding smoke flavor to your baby back or spare ribs.
Ribs are a great addition to cookouts and parties. It’s just as easy to cook 3 or 4 racks of ribs as it is 1. So if you have room on your grill, load it up.
Store leftovers wrapped in several layers of plastic wrap, stored in the refrigerator. If you find yourself with leftovers, they are easy to reheat and enjoy later in the week.
The Best Way to Reheat Ribs:
Set ribs out to come to room temperature about 30 minutes before reheating. Place on a baking sheet and cover with foil. Bake at 250° until ribs reach 135°.
More Rib Recipes to Try:
Chili Rubbed Ribs are a super simple recipe to grill any night of the week. Made with a quick dry chili rub for a flavorful and delicious meal.
BBQ Mustard Ribs are smothered in homemade Mustard BBQ Sauce and grilled to perfection. So flavorful and unlike anything you’ve tried!
Smoked Spare Ribs are super simple and delicious. Great for a weekend cookout or easy weeknight dinner. Delicious flavors that are sure to please the crowd.
Best Side Dishes for Ribs:
Coleslaw is a great side dish for any meal on the grill and goes with barbecue.
Easy Potato Salad is a simple make ahead side for cookouts and barbecues.
Cheesy Hashbrown Casserole is great for feeding a crowd. A flavorful potato casserole that is perfect alongside grilled ribs.
This maple glaze is really simple to prepare and can be made a day in advance and refrigerated until ready to use. It’s also great on chicken, pork chops or ham.
Give these easy baby back ribs a try for your next cookout.
Maple Glazed Ribs
Ingredients
- 3 racks baby back ribs
- 12 oz pure maple syrup
- 2 tablespoons granulated garlic
- 1 tablespoon coarse ground black pepper
- 1 tablespoon smoked paprika
- 2 teaspoons kosher salt
- 1 teaspoon minced fresh rosemary
Instructions
- Set ribs out to come to room temperature 30 minutes before cooking.
- Prepare grill to a 300° fire.
- Prepare glaze by adding Maple syrup, garlic, black pepper, smoked paprika, kosher salt and rosemary to a small sauce pan.
- Bring mixture to a boil, whisking often. Lower to a simmer and cook 5 minutes. Remove from heat to cool.
- Pat ribs dry using paper towels and place on a baking sheet.
- Brush with maple glaze, coating several times on all sides.
- Place ribs over indirect heat and close the lid, cook 30 minutes.
- Brush ribs with glaze. Shut the lid and continue to cook for 1 to 1 1/2 hours or until ribs reach 180° – 185°.
- Allow ribs to rest 10 minutes before slicing.
Okay, don’t hate but can I cook these in my oven too? What temp? How long!
Hi Chrissie,
You can use the oven, same cooking time and temperature.
~ Milisa
same temp and time. They will taste great.
They sound yummy i havr to try this asap bob
Thanks Bob, hope you enjoy them.
~ Milisa
Sounds great but why don’t you remove the film from the back side of the ribs?