Try out our Baby Back Ribs with Smoky Maple Glaze recipe today! This dish features tender baby back ribs coated in a flavorful dry rub and finished with a caramelized smoky maple glaze.
Prep Time 20 Min | Marinade Time 2 Hrs | Cook Time 3 Hrs | Serves 4-6
Ingredients
- 2 tbsp olive oil
- 2 tbsp smoked paprika
- 1 tbsp kosher salt
- 1 tsp black pepper
- 4 lb Danish baby back ribs
- 1 tsp cayenne pepper
- 2 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
For the Smoky Maple Glaze
- 1 cup ketchup
- 1/4 cup pure maple syrup
- 2 tbsp apple cider vinegar
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tbsp brown sugar
- 1/2 tsp cayenne pepper
Directions
- Remove the silver skin membrane from the back of each rack of ribs. A paper towel helps grip it. Rub the ribs with olive oil.
- In a small bowl, mix the smoked paprika, brown sugar, salt, pepper, garlic powder, onion powder, and cayenne. Coat the ribs generously with the dry rub, then wrap in plastic wrap and refrigerate for at least 2 hours, or overnight for deeper flavor.
- Preheat your grill to 250°F for indirect heat. Place the ribs bone side down, close the lid, and cook for 2 1/2 to 3 hours, keeping the temperature steady.
- While the ribs are cooking, combine all of the glaze ingredients in a saucepan over medium heat. Let it simmer for 10-15 minutes, stirring occasionally, until slightly thickened. Remove from the heat and set aside.
- During the last 30 minutes of cooking, brush the ribs generously with the smoky maple glaze every 10 minutes. For extra caramelization, move the ribs briefly over direct heat before removing them from the grill.
- Allow the ribs to rest for 5-10 minutes before slicing into portions.
- Enjoy!