Maple and Molasses Baby Back Ribs
Four of New England’s most iconic products—maple syrup, molasses, apple cider, and maple wood chips—conspire to make these smoky, sticky ribs irresistible.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at barbecuebible.com.
Cooking tools:
- Grill
- Smoker
- Rib rack
- Spray bottle
- Kitchen scale
- Mixing bowl
- Saucepan
- Mixing spoon
- Grill brush
- Cutting board
- Chef's knife
- Pastry brush
- Tongs
- Kitchen timer
- Instant-read thermometer
- Aluminum foil
- Kitchen towel
- Measuring spoon
- Measuring cup
- Wood chips
- Serving platter
Ingredients
- 3 tablespoons maple sugar or turbinado sugar
- 3 tablespoons coarse salt (kosher or sea)
- 3 tablespoons sweet paprika
- 2 tablespoons freshly ground black pepper
- 1 teaspoon each mustard powder, onion powder and garlic powder
- 1/2 cup pure maple syrup, preferably Grade B
- 1/2 cup molasses
- 3 tablespoons ketchup
- 3 tablespoons butter
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon-style mustard
- 1 tablespoon cider vinegar
- 4 racks baby back ribs (each 2 to 2-1/2 pounds)
- 1 cup apple cider
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