Ingredients
Dry Rub
- 2.2 kg (5 lb) pork baby back ribs
- 30ml (2 tbsp) brown sugar
- 15ml (1 tbsp) chili powder
- 10ml (2 tsp) salt
- 5ml (1 tsp) ground pepper
- 5ml (1 tsp) dry mustard
- 2.5ml (1/2 tsp) onion powder
Maple Barbecue Sauce
- 5ml (1 tsp) chili powder
- 5ml (1 tsp) onion powder
- 2.5ml (1/2 tsp) garlic powder
- 30g (2 tbsp) butter
- 60ml (1/4 cup) dark maple syrup or ME, MAPLE & I’s Whiskey barrels aged maple syrup
- 60ml (1/4 cup) maple vinegar or apple cider vinegar
- 90ml (6 tbsp) ketchup
- 90ml (6 tbsp) apple sauce
- 15ml (1 tbsp) Dijon mustard
- 15ml (1 tbsp) Worcestershire sauce
- tabasco sauce, to taste
- salt and pepper
Method
Dry Rub
- In a bowl, combine all the ingredients. Set aside.
- On a work surface, use paper towels to peel away the white membrane (silverskin) on the back of the ribs. Place the ribs on a baking sheet and rub both sides generously with the spice rub. Cover and refrigerate for at least 1 hour, or overnight.
- With the rack in the middle position of the oven, preheat the oven to 135°C(275°F).
- Wrap the ribs, two racks at a time, in heavy-duty aluminum foil. Transfer to a baking sheet. Bake for about 4 hours**.
** If you are short on time, you can save up to 2hrs, heat up the oven at 170°C (325°F) and cook for 2h10.
Barbecue sauce
- Meanwhile, in a small saucepan over medium-high heat, cook the spices in the butter for 1 minute.
- Add the remaining ingredients, bring to a boil and simmer over low heat for about 5 minutes or until the sauce becomes syrupy. Season with salt and pepper.
- Once the ribs are cooked, preheat the grill, setting the burners to medium. Oil the grate.
- Remove the ribs from the foil and grill for 4 to 5 minutes on each side, brushing with half of the barbecue sauce. Serve with the remaining sauce.
The maple BBQ sauce will keep for 1–2 weeks refrigerated in an airtight container or freeze it for up to 3 months if you want to keep it longer.
Inspired by Ricardo: https://www.ricardocuisine.com/recettes/4726-cotes-levees-au-barbecue-les-meilleures