Maple-Glazed Baby Back Ribs

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 From the TODAY show by Chef Shawn Osbey. We loved this sauce. Will probably double the sauc erecipe next time.We only had an oven to do this so double wrapped ribs in foil at 225F for 3 1/2 hours then basted with sauce and went at 350F for 30 minutes. you could literally pull the bones out.

FROM THE CHEF: The smoky ribs combined with the sweet and tangy maple barbecue sauce create the perfect balance of flavors for a crowd-pleasing barbecue. These are ribs I grew up with. This was the base to my dad's barbecue sauce. 

SWAP OPTION: Swap maple syrup for honey for a different sweetness profile. 




INGREDIENTS FOR RIBS

2 racks baby back ribs (about 4 pounds total) 

2 tablespoons kosher salt 

1 tablespoon freshly ground black pepper 

1 tablespoon smoked paprika 

1 teaspoon garlic powder 

1 teaspoon onion powder 

INGREDIENTS -Maple Barbecue Sauce 

1 cup ketchup 

1/2 cup pure maple syrup 

2 tablespoons apple cider vinegar 

2 tablespoons brown sugar 

1 tablespoon Dijon mustard 

1 teaspoon smoked paprika 

freshly ground black pepper, to taste

MAKE THE RIBS: 

1. Preheat a grill or smoker to 250 F. 

2. Remove silverskin from back of ribs. 

3. In a small bowl, mix the salt, pepper, paprika, garlic powder and onion powder. Season ribs all over with the spice blend. 

4. Place the ribs on the smoker or grill over indirect heat and cook until tender, 2 to 3 hours, basting with the Maple Barbecue Sauce in the last 30 minutes. 

MAKE THE MAPLE BARBECUE SAUCE:

In a saucepan, combine all sauce ingredients. Simmer for 10 minutes until slightly thickened. 

SERVE: Brush the ribs with sauce before serving or serve sauce on the side. Slice ribs into individual bones and serve.  

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