Maple Barbecued Country-Style Ribs
These sound so good, we are trying them tomorrow for Sunday dinner. I am making the Maple BBQ Sauce today as well as rubbing the ribs tonight to sit overnight
These sound so good, we are trying them tomorrow for Sunday dinner. I am making the Maple BBQ Sauce today as well as rubbing the ribs tonight to sit overnight
- salt and pepper to taste
- 1/4 cup ketchup
- 1 tablespoon chili powder
- 2 tablespoons kosher salt
- 1 cup chicken broth
- 1 tablespoon onion powder
- 1 teaspoon oregano
- 1 tablespoon fresh lemon juice
- 1 tablespoon garlic powder
- 1/8 teaspoon ground allspice
- 2 large cloves garlic minced
- 1 tablespoon cumin
- 1 tablespoon ground black pepper
- 1 1/2 teaspoons cayenne pepper
- 1 tablespoon onion minced
- 1/4 cup maple syrup
- 2 tablespoons paprika
- 1 1/2 teaspoons celery salt
- 1/4 recipe of maple barbecue rub (see below)
- 2 pounds boneless country-style pork ribs
- 1/4 cup wood chips soaked in water for 15 minutes and drained
- maple chipotle barbecue sauce or your favorite sauce, for serving
- maple barbecue rub
- 5 tablespoons maple sugar
- maple chipotle barbecue sauce
- 3 large chipotle chiles in adobo sauce
- 1/2 tablespoon canola oil
- Carbohydrate 170.977307897166 g
- Cholesterol 1737.4767076 mg
- Fat 342.08058441341 g
- Fiber 10.6651609342445 g
- Protein 445.506802037955 g
- Saturated Fat 115.223674222868 g
- Serving Size 1 1 Recipe (2884g)
- Sodium 10033.0151835195 mg
- Sugar 160.312146962922 g
- Trans Fat 28.2417194068971 g
- Calories 5591 calories
Step-by-step
- Place 1/4 of the Maple Barbecue Rub in a dish. Dredge the ribs on all sides in the rub, cover them with plastic wrap, and refrigerate overnight.
- When you're ready to cook the ribs, take them out of the fridge, uncover them, and let them sit at room temperature for 30 minutes while you prep the grill.
- Using a large piece of aluminum foil, wrap the soaked chips in to make a foil packet, and poke a few vent holes on top.
- For a Charcoal Grill: Light a large chimney starter full of charcoal briquettes. When the top coals get ashy, pour them in one half of the grill. Set the foil packet on the coals. Put the cooking grate back in place, cover, and open lid vent halfway. Heat until wood chips start smoking, about 5 minutes.
- For a Gas Grill: Place the wood chip packet over your primary burner. Turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Leave primary burner on high and turn off other burner(s).
- Clean and oil cooking grate. Place pork on the cool part of the grill, cover (positioning lid vent over meat if using charcoal), and cook until meat registers 145 degrees, turning once or twice. (If you want to baste your ribs with sauce: Measure 1/4 cup of sauce into a separate container. Cook pork as directed until meat registers 125 degrees. Brush pork with sauce and grill, brushed side down, over hot part of the grill until lightly charred, 2 to 3 minutes. Brush the second side of pork and grill until lightly charred and meat registers 145 degrees, 2 to 3 minutes.)
- Transfer the pork to a platter, cover it loosely with foil, and let it rest for 5 to 10 minutes.
- Serve with Maple Chipotle Barbecue Sauce or your favorite sauce.
- Maple Barbecue Rub: Combine all ingredients in a bowl. Mix well. Store in an airtight container.
- Maple Chipotle Barbecue Sauce: In a blender, combine the chipotle chiles in adobo, ketchup, maple syrup, chicken broth, and allspice. Heat oil in a saucepan over medium heat. Add onion and garlic, and cook until golden, about 5 minutes. Add chipotle puree, and season with salt and pepper. Bring the mixture to a boil, and then reduce the temperature to medium to simmer, uncovered, until thickened, 10 to 15 minutes, stirring often. Stir in the lemon juice, and allow to cool. Refrigerate in an airtight container.
My Delicious Sunday Dinner: Maple Barbecued Country-Style Ribs
Sunday dinners hold a special place in my heart. It's a time for family, relaxation, and of course, delicious food. This week, I decided to elevate our usual roast chicken with something a little more adventurous: Maple Barbecued Country-Style Ribs. The thought of tender, succulent pork ribs glazed with a sweet and smoky maple barbecue sauce had me practically drooling in anticipation. The recipe promised a delightful blend of sweet and savory, and I knew it would be a winner with everyone, even my picky eaters!
The preparation was surprisingly straightforward, even with the two separate components: the Maple Barbecue Rub and the Maple Chipotle Barbecue Sauce. I started by making the sauce earlier in the day, giving the flavors ample time to meld and deepen. The aroma that filled my kitchen was intoxicating—a rich mix of smoky chipotle peppers, sweet maple syrup, and savory spices. I meticulously followed the instructions, ensuring each step was precisely executed. I'm a firm believer in the power of good ingredients, and using fresh garlic and high-quality maple syrup made all the difference.
Next, I tackled the ribs. The recipe called for a generous overnight marination in the dry rub, allowing the flavors to permeate the meat thoroughly. The next morning, the anticipation was almost unbearable! Grilling the ribs was a wonderfully engaging process. The smoky scent of the wood chips combined with the sweet aroma of the ribs created a sensory feast. I carefully monitored the internal temperature, ensuring they reached the perfect level of tenderness without overcooking. Basting them with the sauce towards the end added an extra layer of deliciousness. The final result was beyond my expectations. The ribs were tender, juicy, and bursting with flavor—a perfect balance of sweet and smoky, with a delightful hint of spice.
Serving and Enjoyment:
Serving these ribs was a truly joyous occasion. The sight of these glistening, succulent beauties arranged on a platter was met with enthusiastic gasps from my family. The sweet and smoky aroma wafted through the room, creating a wonderful atmosphere of anticipation. Each bite was met with contented sighs and praises. It’s amazing how a simple Sunday dinner can create such lasting memories and bonds. The tender, fall-off-the-bone ribs were a remarkable success, and I'm already planning when I'll make them again.
Tips and Variations:
I've already started brainstorming ways to adapt this recipe to suit various tastes and occasions. For instance, experimenting with different types of wood chips could introduce intriguing variations to the smoky profile of the ribs. And adding a sprinkle of brown sugar to the rub could add another layer of sweetness. The possibilities are endless!
This recipe is more than just a meal; it's an experience. It's a testament to the power of simple, high-quality ingredients and the joy of cooking from the heart. I encourage you to try it yourself. And don't forget to share your own experiences and adaptations with me. Happy cooking!
