Spiced Maple BBQ Pork Ribs

Ingredients

For the marinade
• 1.5kg Pork ribs (trimmed and pat dry)
• 2 tablespoons Paprika
• 50 grams Brown sugar
• 1 tablespoon Garlic powder
• 1 tablespoon Onion powder
• 1 teaspoon Ground cumin
• 0.5 teaspoon Cayenne pepper
• 10 grams Salt
• 5 grams Black pepper
For the maple barbecue sauce
• 150ml Maple syrup
• 50ml Apple cider vinegar
• 200 grams Ketchup
• 30ml Worcestershire sauce
• 1 teaspoon Smoked paprika
• 1 tablespoon Dijon mustard
• 1 teaspoon Chili powder
• 1 teaspoon Garlic powder
• 5 grams Salt
• 3 grams Black pepper

Instructions

1. 1. Prepare the Marinade: In a large mixing bowl, combine paprika, brown sugar, garlic powder, onion powder, ground cumin, cayenne pepper, salt, and black pepper. Create a dry rub by mixing these ingredients well until evenly blended. Massage this seasoning mixture thoroughly onto the pork ribs, covering all sides. Place the ribs in a sealable bag or wrap them tightly in plastic wrap to marinate.

   Be generous with the rub to ensure maximum flavour absorption.

2. 2. Marinate the Pork Ribs: Seal the bag or wrapped ribs tightly, ensuring all sides are coated with the rub. Place into the refrigerator for at least 4 hours, preferably overnight to develop deeper flavour.

   Letting the ribs marinate longer enhances the flavours even more.

3. 3. Prepare the Maple Barbecue Sauce: In a saucepan, combine maple syrup, apple cider vinegar, ketchup, Worcestershire sauce, smoked paprika, Dijon mustard, chili powder, garlic powder, salt, and black pepper. Whisk these ingredients together over medium heat until thoroughly mixed and heated, about 5-7 minutes. Reduce the heat to low and simmer for another 10 minutes until slightly thickened. Set aside.

   Stir constantly to prevent the sauce from burning; it should not boil vigorously.

4. 4. Bake the Pork Ribs: Preheat your oven to 150°C. Prepare a baking tray with aluminium foil to catch the drippings and place the marinated ribs on top. Cover them loosely with another piece of foil. Bake in the preheated oven for 2 hours, basting with the maple barbecue sauce every 30 minutes. After 1 hour, remove the top foil to allow for caramelisation.

   Ensure you baste evenly to get a rich coating. Measure the internal temperature of the ribs; they should reach at least 70°C for safe consumption.

5. 5. Rest the Ribs: After 2 hours of cooking, carefully remove the baking tray from the oven. Let the ribs rest for 15 minutes before serving, covered loosely with the foil to maintain warmth and juiciness.

   Resting allows the meat juices to redistribute for maximum tenderness.

6. 6. Serve the Ribs: Slice the ribs between the bones and serve warm with the remaining maple BBQ sauce on the side. Consider pairing with coleslaw or corn bread for an ideal meal.

   To slice, use a sharp knife for clean cuts. Serve on a warm plate for best presentation.