Best Spicy Smoked Back Ribs With Maple Glaze Recipes

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FALL OFF THE BONE BAKED MAPLE GLAZED RIBS



Fall off the Bone Baked Maple Glazed Ribs image

These are SOOOO good; fall of the bone tender and a spicy sweet homemade BBQ sauce. The low temperature cooking aspect is easily changed based on how long you have (I've baked for 5 hours before at a lower temp) but this is the basic cooking time/temp required. If you extend the cooking time, just drop the temperature a bit. I have to admit that I never measure the maple syrup, I just pour over until coated.

Provided by hodgemo2

Categories     Pork

Time 2h40m

Yield 4 serving(s)

Number Of Ingredients 11

3 lbs pork baby back ribs
seasoning salt (or rib rub)
1 cup maple syrup
1/2 cup ketchup
3 tablespoons firmly packed brown sugar
2 tablespoons white vinegar
1 teaspoon Worcestershire sauce
1 teaspoon paprika
1 teaspoon chili powder
1 garlic clove, finely chopped
2 tablespoons water

Steps:

  • Preheat oven to 425°F Rub seasoning salt onto ribs. Place ribs in a large roasting or baking pan.
  • Bake about 30 minutes, until meat is browned.
  • Reduce the oven to 300°F Pour maple syrup over the ribs.
  • Place a large piece of aluminum foil over pan, tenting in the center and sealing the edges tightly. Bake 1 hour, 30 minutes.
  • Meanwhile (for the BBQ sauce), combine the ketchup, brown sugar, vinegar, Worcestershire sauce, paprika, chili powder and garlic with 2 tbs water in a small saucepan.
  • Bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer 10 minutes.
  • Pour BBQ sauce over ribs and cook, uncovered, for 30 minutes longer. Baste occasionally.

Nutrition Facts : Calories 1042.5, Fat 55.9, SaturatedFat 19.7, Cholesterol 234.7, Sodium 668.6, Carbohydrate 71.7, Fiber 0.5, Sugar 64.8, Protein 65.7

SPICE RUBBED SMOKED RIBS WITH MAPLE-HORSERADISH BASTE



Spice Rubbed Smoked Ribs with Maple-Horseradish Baste image

Provided by Bobby Flay

Categories     main-dish

Time 2h15m

Yield 8 servings

Number Of Ingredients 14

2 cups pure maple syrup
1/2 cup prepared horseradish, drained
2 heaping tablespoons Dijon mustard
1 tablespoon ancho chili powder
Salt and freshly ground pepper
1/3 cup Spanish paprika
3 tablespoons ancho chili powder
3 tablespoons New Mexican chili powder
2 tablespoons ground coriander
1 tablespoon ground cumin
2 tablespoons kosher salt
2 teaspoons ground black pepper
3 cups wood chips (hickory, mesquite, or applewood)
4 racks pork ribs (3 pounds each)

Steps:

  • Whisk all ingredients together in a medium bowl. Season with salt and pepper, to taste.
  • Stir spices together in a medium bowl.
  • About 1/2 hour before cooking time, soak hickory chips in enough water to cover. Drain chips. In a covered grill, place slow burning charcoal in both sides of a drip pan. Sprinkle coals with wood chips.
  • Rub top side of each rack of ribs with about 3 tablespoons of the rub. Place ribs, bone side down, on grill. Close cover or place cover on the smoker. Grill about 1 1/2 hours, adding chips every 20 minutes. During the last 10 minutes of grilling, brush liberally with the Maple-Horseradish Glaze.

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