Maple-Glazed Ribs

Name: Maple-Glazed Ribs
Ingredients: 2 tablespoons maple sugar or 2 tablespoons turbinado sugar or 2 tablespoons light brown sugar; 1 tablespoon dry mustard; 2 teaspoons coarse salt; 1 teaspoon fresh ground black pepper; 1 teaspoon crumbled dried sage; 2 (2 lb) baby back rib racks (4-5 pounds total); 1 cup real maple syrup; 3 tablespoons ketchup; 2 tablespoons Worcestershire sauce; 1 tablespoon Dijon mustard; 1 tablespoon cider vinegar; 1 tablespoon prepared horseradish; 12 cup maple sugar or 12 cup turbinado sugar; 1 12 cups wood chips, soaked for 1 hour in water to cover, then drained (preferably maple)

14 ingredients

14 steps

Ingredients

2 tablespoons maple sugar or 2 tablespoons turbinado sugar or 2 tablespoons light brown sugar
1 tablespoon dry mustard
2 teaspoons coarse salt
1 teaspoon fresh ground black pepper
1 teaspoon crumbled dried sage
2 (2 lb) baby back rib racks (4-5 pounds total)
1 cup real maple syrup
3 tablespoons ketchup
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
1 tablespoon prepared horseradish
12 cup maple sugar or 12 cup turbinado sugar
1 12 cups wood chips, soaked for 1 hour in water to cover, then drained (preferably maple)

Directions

1

The rub: In a small bowl, combine maple sugar, dry mustard, salt, pepper, and sage; mix with your fingers, breaking up any lumps.
2

Prepare ribs: Place a rack of ribs meat side down on a baking sheet; remove the thin papery membrane from the back of each rack.
3

Sprinkle the rub over both sides of the ribs, rubbing it onto the meat.
4

Cover the ribs with plastic wrap and refrigerate while you make the glaze and set up smoker.
5

The glaze: to a saucepan, whisk the maple syrup, ketchup, Worcestershire sauce, dijon mustard, vinegar, and horseradish together.
6

Bring to a boil over high heat, whisking to mix.
7

Decrease heat to medium and let glaze simmer gently until thick and syrupy, about 3-5 minutes, whisking as needed; set aside.
8

Set up and light smoker according to manufacturers directions and preheat to low; add wood chips according to manufacturers directions.
9

When ready to cook oil smoker rack; place the ribs in the smoker bone side down and smoke until cooked through, 4-5 hours.
10

Start brushing the ribs with glaze after 2 hours and repeat every 30 minutes.
11

Sprinkle the maple sugar over the ribs 30 minutes before you plan on serving them.
12

Maintain smoker heat source per manufacturers directions; replenish wood chips after the first and second hour of smoking.
13

Transfer ribs to a large platter and let them rest for a few minutes.
14

Cut the racks into individual ribs; serve at once with any remaining maple glaze on the side.