The Secret Ingredient (Maple) Part I: Maple Baby-Back Ribs

RECIPE: Maple Baby-Back Ribs
Maple Ribs

Maple Ribs

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Maple syrup is made, not surprisingly, from the sap of the maple tree. I love it as a sweetener because not only is it sweet, but also smoky, which lends itself well to savory applications as well as the tried and true sweet ones.

For this recipe, I marinate tender, lean baby back ribs in maple syrup and apple cider vinegar for a sweet-tart complexity. I then bake the ribs in a low oven for three hours, until the meat is tender and flaking off the bone, and the syrup has burnt and caramelized on the ribs, intensifying both its sweetness and smokiness. These ribs are simple and subtle, but also satisfying and excellent.

Maple Baby-Back Ribs
serves 2
Maple RibsIngredients


  • 3 pounds baby back ribs, separated

  • 1/2 cup maple syrup

  • 2 tablespoons apple cider vinegar

  • Kosher salt and black pepper


Procedure


Adjust oven rack to middle position and preheat oven to 300°F. In large bowl, combine ribs with maple syrup, cider vinegar, 1 tablespoon salt, and 1/2 teaspoon black pepper. Toss to coat. Transfer to gallon-sized zipper-lock back and refrigerate for one hour.


Transfer ribs to foil-lined rimmed baking sheet and bake, turning every 45 minutes until ribs are dry and tender and marinade has caramelized, about three hours total. Remove from oven, allow to rest 5 minutes, and serve.


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Categories: Appetizers & Hors D’Oeuvres, Cheap, Easy, Eat, For a Crowd, Main Courses, Meat, Recipes, Series, The Secret Ingredient

4 Responses to The Secret Ingredient (Maple) Part I: Maple Baby-Back Ribs

  1. Pingback: APPETIZERS & HORS D’OEUVRES | Health, Food, And Gossip

  2. Edy says:

    i make homemade yrogut every week!soooo yummy!my husband has lyme disease and cannot have sugar but NEEDS those probiotics- it is CRAZY how much sugar is in even plain yrogut!he can have fruit, though so i buy a bag of frozen organic mango chunks, but them in a pot over med heat with a bunch of water and just cook it down until it is total goo- you have to stir every so often and just keep adding water until it is gooey enough… then i add a heading spoonful in the bottom of every jar.yum yum yum!

  3. Kim says:

    Jiminy crickets, Kerry, this recipe is absolutely amazing. I made this tonight for my family with 3lbs of St. Louis ribs and it disappeared so quickly, I already have another ziploc full of ribs and maple syrup in the fridge waiting for a hot oven tomorrow. The ratio of vinegar and syrup was just right. I’m thinking of maybe adding a bit of crushed pepper for spice this time. But then again, why mess with perfection?! Thanks again for all the awesome, reliable recipes, Kerry. :)

    • Kerry says:

      Kim, thank you! I’m so glad they went down well. I’m thrilled! I would totally add some spice! Maybe some chipotle powder for a little smokiness to echo that kind of smoky feel from the maple? Let me know how it turns out!

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