Spiced Maple BBQ Pork Ribs
These pork ribs are marinated in a complex blend of spices, then slowly baked and basted with a homemade maple barbecue sauce. Sweet, spicy, and utterly delicious, perfect for a dinner gathering.
- Total
- 6 hr 55 min
- Serves
- 3
- Level
- Adventurous
Created with Pantry Bliss
Ingredients
3 servings
For the marinade
- 1.5 kg 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
- 150 ml Maple syrup
- 50 ml Apple cider vinegar
- 200 grams Ketchup
- 30 ml 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
For the marinade
- 1.5 kg 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
- 150 ml Maple syrup
- 50 ml Apple cider vinegar
- 200 grams Ketchup
- 30 ml 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
- Prep
- 40 min
- Marinate
- 4 hr
- Cook
- 2 hr
- Rest
- 15 min
About this recipe
This recipe draws inspiration from traditional barbecue techniques, focusing on the balance of sweet and spicy flavours achieved through marination and a homemade sauce. The use of maple syrup enhances the depth of flavour, making every bite a delicious experience. By employing slow-cooking methods, similar to those found in award-winning barbecue joints worldwide, this recipe brings a gourmet touch, ideal for a dinner gathering.
Method
-
Step 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. -
Step 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. -
Step 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. -
Step 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. -
Step 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. -
Step 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.
Tips
- Experiment with different spices in the rub, such as coriander or allspice, to suit your taste.
- Prepare the marinade and sauce a day in advance to save time on the cooking day.
- Pair the ribs with a fresh salad, roasted vegetables, or homemade cornbread to complete the meal.
- If you prefer slightly charred and crispier edges, finish the ribs under a grill (broiler) for 5-7 minutes after baking.
Equipment
- Large mixing bowl
- Baking tray
- Aluminium foil
- Whisk
- Measuring spoons
- Instant-read thermometer
- Pastry brush
Serve it with
Sides
-
Creamy Coleslaw
The refreshing crunch complements the richness of the ribs.
-
Roasted Cornbread
The sweetness of cornbread balances the barbecue flavours.
Goes well with
-
Grilled Vegetable Skewers
Provides a vibrant, healthy addition to the smoky, rich ribs.
-
Homemade Potato Salad
Its creaminess helps cut through the spiced sweetness.
-
Chocolate Brownies
A rich dessert to finish off a hearty BBQ meal.
Drinks
-
Iced Tea
A refreshing non-alcoholic beverage to cleanse the palate.
-
Craft Beer
A hoppy beer complements the sweet and smoky notes of the ribs.
Created by a home cook with Pantry Bliss’s AI recipe creator and shared with the community. Always check recipes for allergens and cook food to safe temperatures.
