Oven Baked Maple BBQ Ribs

Slow cooked and full of flavor, these fall off the bone maple BBQ ribs are all kinds of delicious. Oven baked and simple to make, they are seasoned with a dry rub and finished with a sweet and tangy glaze.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 4

Total Time 4 10

Servings servings

Calories 602kcal

Author Slow The Cook Down

Ingredients

1.5 pounds pork ribs (680g)

For the dry rub

2 tablespoons brown sugar
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon onion powder
½ teaspoon garlic powder

For the glaze

⅓ cup BBQ sauce
¼ cup maple syrup

Instructions

Pre heat the oven to 275F / 135c and line a large sheet pan with foil.
Remove the membrane from the ribs if there is one. Use a sharp knife to lift it away from the middle of the rack and the use your hands to pull it off. You can leave the membrane on if you prefer your ribs a little chewy. Cut the ribs in half if needed to fit on to your baking sheet.
Mix together the ingredients for the dry rub and rub all over the ribs, on both sides and the edges.
Cover tightly with foil.
Bake in the oven for 3 to 4 hours, depending on the thickness of your ribs. Use a fork to check when they are done, the meat should be tender.
Once cooked, remove from the oven and turn on the broiler.
Mix together the maple syrup and BBQ sauce and brush a generous layer over the top of the ribs.
Broil for a couple of minutes til the sauce starts to bubble.
Brush over another layer of the glaze and broil again.
Any leftover sauce can be drizzled on top of the ribs or used as a dipping sauce.

Notes

Not all ribs will have a membrane, and you can ask your butcher to remove it for you. Find the membrane by using a sharp knife, and lift it from the middle of the rack. Use your hands to pull it away. If it's slippy, you can use a paper towel to help you grip. You can leave the membrane on if you prefer, your ribs will just be a little chewier.
Cover the ribs rightly with foil when you bake them. This will help to trap the steam and stop the ribs from drying out.
Use a fork to test when the ribs are cooked, the meat should be tender.

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