Maple-Glazed Ribs

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  • 1 teaspoon each mustard powder, black pepper, garlic powder and onion powder
  • 1/4 teaspoon cayenne
  • 1 tablespoon paprika
  • 1/4 cup packed brown sugar
  • 1 1/2 tablespoons salt
  • 1/4 cup maple syrup
  • 2 racks baby back ribs (2.5-3 lb. each)


Preheat oven to 300°F.

Mix dry spices, brown sugar and salt together in a bowl and break up any clumps. Set aside.

Line a rimmed baking pan with foil. Remove packaging on both racks of ribs and pat dry. Position ribs bone side up and wedge a fork or butter knife under the membrane and work it off gripping it with a paper towel (or have our Meat Market do this step for you).

Season ribs with spice/sugar/salt mixture on all sides. Wrap both racks separately in parchment paper, tucking in any loose ends. Place on pan meat side up, and place pan on the middle rack in the oven. Cook ribs until tender – about 3.5 hours.

Remove racks from parchment paper and brush maple syrup on meat side. Return to oven and broil until caramelized. Be sure to keep eyes on them at this stage as the sugars in the syrup can burn easily.

Recipe from Town & Country Market Lakemont - Culinary Resource Center
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