Sticky Maple-Glazed Ribs

Ingredients

• 2 racks of St. Louis-style ribs (approximately 4 pounds / 1.8 kg) 2 racks of St. Louis-style ribs (approximately 4 pounds / 1.8 kg)
• 1 tablespoon paprika 1 tablespoon paprika
• 1 tablespoon garlic powder 1 tablespoon garlic powder
• 1 teaspoon cayenne pepper 1 teaspoon cayenne pepper
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 cup (240 ml) maple syrup 1 cup (240 ml) maple syrup
• 1/4 cup (60 ml) soy sauce 1/4 cup (60 ml) soy sauce
• 1 tablespoon Dijon mustard 1 tablespoon Dijon mustard

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 10g
• Carbohydrates (total, sugars): 15g, 12g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat your grill to medium heat.
2. 2.
   In a small bowl, combine the paprika, garlic powder, cayenne pepper, salt, and black pepper to create a dry rub.
3. 3.
   Rub the dry rub all over the racks of ribs, ensuring they are evenly coated.
4. 4.
   Place the ribs on the grill, bone-side down, and cook for approximately 2 hours, or until the meat is tender and cooked through.
5. 5.
   In a separate bowl, whisk together the maple syrup, soy sauce, and Dijon mustard to create the glaze.
6. 6.
   Brush the glaze onto the ribs during the last 15 minutes of cooking, turning and basting the ribs every few minutes to create a sticky coating.
7. 7.
   Remove the ribs from the grill and let them rest for a few minutes before serving.
8. 8.
   Slice the ribs between the bones and serve hot.

Treat your ingredients with care...

• Maple syrup — Opt for pure maple syrup for the best flavor. Avoid using pancake syrup or artificial maple-flavored syrups.

Tips & Tricks

• For extra smoky flavor, add a handful of soaked wood chips to your grill before cooking the ribs.
• If you prefer a spicier kick, increase the amount of cayenne pepper in the dry rub.
• Letting the ribs rest after cooking allows the juices to redistribute, resulting in a more flavorful and tender meat.
• If you don't have a grill, you can also bake the ribs in the oven at 325°F (160°C) for approximately 2 hours, then broil them for a few minutes to achieve a caramelized glaze.
• Serve the ribs with extra maple glaze on the side for dipping.

Serving advice

Serve these Sticky Maple-Glazed Ribs as the star of your meal, accompanied by classic barbecue sides such as coleslaw, cornbread, and baked beans. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the sliced ribs on a platter, drizzling any remaining glaze over the top. Sprinkle with sesame seeds and garnish with fresh herbs for an elegant touch. Serve with a stack of napkins for a finger-licking experience.