Spicy Smoked Back Ribs With Maple Glaze Recipes

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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.

MAPLE GLAZED RIBS



Maple Glazed Ribs image

Basted with a savory sweet sauce, these ribs are definitely finger-licking good!

Provided by Karen Toellner

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 3h40m

Yield 6

Number Of Ingredients 8

3 pounds baby back pork ribs
¾ cup maple syrup
2 tablespoons packed brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1 tablespoon Worcestershire sauce
½ teaspoon salt
½ teaspoon mustard powder

Steps:

  • Place ribs in a large pot, and cover with water. Cover, and simmer for 1 hour, or until meat is tender. Drain, and transfer ribs to a shallow dish.
  • In a small saucepan, stir together the maple syrup, brown sugar, ketchup, vinegar, Worcestershire sauce, salt, and mustard powder. Bring to a low boil, and cook for 5 minutes, stirring frequently. Cool slightly, then pour over ribs, and marinate in the refrigerator for 2 hours.
  • Prepare grill for cooking with indirect heat. Remove ribs from marinade. Transfer marinade to a small saucepan, and boil for several minutes.
  • Lightly oil grate. Cook for about 20 minutes, basting with the cooked marinade frequently, until nicely glazed.

Nutrition Facts : Calories 485.2 calories, Carbohydrate 30.5 g, Cholesterol 117.1 mg, Fat 29.5 g, Fiber 0.1 g, Protein 24.2 g, SaturatedFat 10.9 g, Sodium 411.1 mg, Sugar 14.3 g

MAPLE GLAZED RIBS



Maple Glazed Ribs image

Provided by Food Network

Categories     main-dish

Time 12h5m

Yield 4 servings

Number Of Ingredients 3

2 racks baby back ribs
Salt
Pure maple syrup, to coat (recommended: Parker's Maple Barn Pure Maple Syrup)

Steps:

  • Preheat oven to 350 degrees F.
  • Place ribs in a roasting pan and sprinkle with salt. Bake for approximately 25 minutes. After the ribs are golden brown, remove from the oven and baste with pure maple syrup.
  • Lower the oven temperature to 250 degrees F. Tightly wrap the ribs with a foil tent, making sure not to put any holes in the foil in order to maintain moisture and flavor. Return to the oven for approximately 10 hours. When you open the foil to check the ribs (carefully avoiding the steam), you should be able to place a fork into the meat and it should immediately break off the bone. If there is any resistance or hardness, continue cooking in the oven for up to 2 hours longer.
  • After cooking is complete, coat with another layer of maple syrup. If not serving immediately, wrap in plastic to keep moist until ready to use. To serve, cut each rack in half.
  • This method of slow cooking Maple Glazed Ribs assures the most tender, moist and delicious maple-flavored ribs!

SPICY SMOKED BACK RIBS WITH MAPLE GLAZE



Spicy Smoked Back Ribs with Maple Glaze image

Tender pork back ribs are slowly grilled with a spicy rub and maple syrup, then brushed with a sweet and spicy glaze.

Provided by Smithfield(R)

Categories     Smithfield®

Time 5h

Yield 4

Number Of Ingredients 27

2 racks Smithfield® Extra Tender Pork Back Ribs, membrane removed
1 cup Handful hickory or apple wood chips for smoking, soaked in water and drained
1 cup apple juice, in a spray bottle
⅓ cup kosher salt
¼ cup light brown sugar
1 tablespoon paprika
1 teaspoon chipotle chile powder
1 teaspoon fresh cracked black pepper
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon ground coriander
3 cups ketchup
1 cup dark brown sugar
¾ cup distilled white vinegar
¼ cup water
2 tablespoons molasses
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon chipotle chile powder
½ teaspoon black pepper
½ cup maple syrup
½ cup unsalted butter, melted
¼ cup light brown sugar

Steps:

  • About 30 minutes before smoking, make the dry rub. Combine all rub ingredients in small bowl; mix well. Generously coat both sides of ribs with rub. Set aside at room temperature for 30 minutes.
  • Meanwhile, make the sauce. Whisk together all ingredients in large saucepan; bring to a boil over medium-high heat. Reduce heat and simmer 20 minutes until thickened, stirring occasionally.
  • Heat charcoal or gas grill for indirect cooking at 275 degrees F. Add drained wood chips, if using.
  • Place the ribs, meaty side up, over a drip pan and cook for 2 hours, spraying with apple juice every 30 minutes. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
  • Remove ribs from grill. Place each rack on double stack of large aluminum foil. Drizzle maple syrup and butter on each rack; sprinkle with brown sugar and spray with apple juice; wrap each rack tightly with foil.
  • Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
  • Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with barbecue sauce. Cook for about 5 minutes, until the sauce is set. Turn ribs and repeat with more sauce.
  • Serve ribs with remaining barbecue sauce.

Nutrition Facts : Calories 3410.7 calories, Carbohydrate 164.4 g, Cholesterol 797.1 mg, Fat 238.9 g, Fiber 2.8 g, Protein 151.2 g, SaturatedFat 94.2 g, Sodium 10374.9 mg, Sugar 149.2 g

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

SPICY SMOKED RIBS WITH PINEAPPLE RUM GLAZE



Spicy Smoked Ribs With Pineapple Rum Glaze image

Just loaded with wonderful flavor, even without using the dipping sauce, that really compliments the pork. These ribs are a real departure from the usual approach! In fact, this is our preferred way to have ribs most of the time now. I've adapted this recipe from the "License to Grill" show to the '3-2-1 method' of cooking ribs that I always use now. You can easily re-adapt this to your way of cooking ribs if you want, but the 3-2-1 method does yield great results every time. Don't let the list of ingredients and instructions intimidate you, it's really not that difficult or labor intensive to make. If you happen to have a pineapple on hand, you could add some rind from it along with the wood chips for an extra complimentary layer of flavor in the smoke.

Provided by Whipper

Categories     Pork

Time 6h30m

Yield 6-8 serving(s)

Number Of Ingredients 31

3 racks of baby-back pork ribs, membrane removed
3 cups cherry wood chips
4 cups apple wood chips
1/2 cup pineapple juice
1/2 cup brown sugar
1 tablespoon salt
2 tablespoons ground coriander
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons dried thyme
1 tablespoon ground allspice
1 tablespoon ground cinnamon
1 tablespoon chili powder
2 cups pineapple juice
2 tablespoons apple cider vinegar
1/8 cup butter
1 teaspoon ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
3/4 cup jamaican rum
2 cups pineapple juice
2 tablespoons hot sauce
3 tablespoons fresh cilantro, chopped
1 tablespoon ginger, minced
1/2 cup ketchup
4 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
4 tablespoons brown sugar
1 tablespoon soya sauce
1 tablespoon ground black pepper

Steps:

  • Remove the membrane from the back of the ribs. This is easy to do by using a paper towel to get a good grip on the membrane at one end of rack with your fingers, and then simply peel it off. It seems to go easier by starting at the more narrow end.
  • Combine all the dry rub ingredients in a bowl and mix, then rub generously all over the ribs. Place the ribs in large ziplock bag and place in the fridge for 4 hours to marinate.
  • Place the wood chips in water to soak for an hour. If using a gas grill, only soak half of the chips, otherwise soak all of them for use on a charcoal grill.
  • Prepare the barbecue for indirect grilling by preheating to 225-240°F with only the burner on one side on and the grate above it removed.
  • For a gas grill you will make two smoke pouches. Divide the soaked wood chips onto two separate sheets of aluminum foil at one end of each one after squeezing out the excess water from the chips. Divide the dry chips and add them to each pile. Mix the dry and wet chips up a bit and fold over the other end of the foil to meet the end the chips are near, crimp along the edges to seal all around and poke holes into both sides with a fork. Repeat to create the other pouch. Place one of the smoke pouches directly over the hot burner. Close the lid and wait for smoke to start.
  • For a charcoal gill, simply squeeze out the excess water and add half of them directly onto the coals after they have turned ash white.
  • When the smoke starts to billow, place the ribs on the "cool" side of the grill and then close the lid. Cook for 3 hours. Replace the smoke pouch (or add the rest of the wood chips onto the fire bed for a charcoal grill) after it stops smoking, about an hour.
  • After the ribs have cooked for 1 hour, spray both sides with the pineapple juice in a spray bottle. Spray them again after two hours have passed, then a third time after 3 hours.
  • After they've cooked for 3 hours and the third spraying of pineapple juice has had some time to set in a bit, completely wrap up the ribs tightly in foil wrap and return them to the grill and close the lid to continue cooking this way for 2 hours. This is where the real cooking takes place.
  • In the meantime, combine the pineapple rum glaze ingredients in a sauce pan and bring to a boil. Reduce the heat and simmer until sauce has reduced to about half and has thickened, then set aside.
  • In another pot, start the rib sauce by bringing the pineapple juice, hot sauce and cilantro to a boil, and then reduce to medium heat. Add the remaining sauce ingredients and cook for 13 minutes. Reduce to low and simmer for 10 minutes, or until slightly thickened and then set aside.
  • After the ribs have cooked for 2 hours wrapped in foil, remove them from the foil wrap and return them carefully to the grill. At this point, the ribs are extremely tender and can easily fall apart, so you may want to slid them onto the grill from the foil, rather than lift them on.
  • Continue to cook for 1 hour, hence the term '3-2-1' (hours). Baste the ribs frequently with the rum glaze during this last hour.
  • Remove the ribs from the grill (they will have firmed up after this last hour of cooking in the open again, and will be much easier to handle) and let them rest for 10 minutes. Serve with the rib dipping sauce.

Nutrition Facts : Calories 1575.4, Fat 92.4, SaturatedFat 33.6, Cholesterol 379.7, Sodium 2273.3, Carbohydrate 67.9, Fiber 4.2, Sugar 51.1, Protein 105.2

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