Maple Baby Back Ribs BBQ Sauce Recipe is today’s delight. Backyard bbq is one way to celebrate Memorial Day with this fall off the bone, juicy and tender ribs. Maple glazed baby back ribs with a twist of finger licking spiciness. Marinating the ribs is not necessary as long as you baste frequently once the ribs are tender. It will make a sticky mess with its delightful deliciousness. I can have this all the time…
I love baby back. When I was working I ordered every other two weeks a full slab of the Chicago Baby Back ribs. Ribs is the restaurant’s specialty. I am very picky when it comes to ribs I prefer the smaller portion of the ribs which is the baby back. This cut of ribs is less fatty and more tender than other parts. Well anyway it happened to me at least twice that the restaurant have switched the meat to a St. Louis.
During work week I usually order to go. The first time it happened to me I called the restaurant and let them know that I got the St. Louis meat instead of what I ordered. Mistakes can happen but they told me they run out of baby back meat. The second time around I just went there and returned it. They offered a discount but I refused. It would be nice if they tell the customer first instead of just switching to a different cut. I don’t know If they assumed people won’t care or will not notice. They were wrong. I paid more for that portion of meat and I expected to get what I paid for. So even though I was tired I took it back to the restaurant. That was the last time I’ve been there since.
Now I have all the time to barbecue. When I do, I have a lot going. With this batch I grilled Korean BBQ, the Filipino BBQ not on skewer and tons of eggplant.
Maple Baby Back Ribs BBQ Sauce is one of my favorite sauce when grilling or barbecuing. Just be sure not to burn it. Wrap the ribs with foil and grill for about 40 to 60 minutes. Place the ribs over medium heat on your grill with a temperature of 325 degrees F. Foiling keeps the meat juicy and tender. Once the meat is tender take it out of the foil and frequently baste for about 20 minutes. Again, once you baste the meat be sure that no flame starts to flare up. I am writing this blog at 3:29 am and I am salivating. In fact, I am starving right now. While editing the video my belly was growling for ribs. Maybe it is time to go to bed.
When I woke up we made pancit luglug and it was so delicious. That would be another post.
I hope you have time to make this easy Maple Baby Back Ribs BBQ Sauce Recipe for your Memorial Day celebration with family and friends.
How to Make Maple Baby Back Ribs BBQ Sauce
Watch my mouth watering video to see how I whip up this Baby Back Ribs BBQ Sauce. Let me know how you like it.
Try this Maple Baby Back Ribs BBQ Sauce Today
- 3 pounds pork baby back ribs
- 1 ½ teaspoons salt
- 1 ½ teaspoons garlic powder
- 2 tablespoons oil
- ¾ cup maple syrup
- 1/2 teaspoon ground black pepper
- 1/2 cup ketchup
- ¼ cup banana ketchup optional
- ¼ cup firmly packed brown sugar
- 1 teaspoon Worcestershire sauce
- 1 to 2 teaspoon chili powder
- 1 ½ to 2 teaspoon garlic powder
- 3 tablespoons water
- 3 tablespoons oil
- 1/2 teaspoon salt
- Wash the baby back ribs.
Brush ribs with oil.
- Season with salt and garlic powder.
- Wrap in foil. Let the seasoning meld with the meat for about 10 to 15 minutes before grilling.
Prepare the grill. Cook for 40 to 60 minutes or until meat is tender. Cover grill with the lid. Temperature should be about 325 degrees F.
- While grilling prepare the basting sauce.
- Combine all the sauce ingredients and mix well. The banana ketchup is optional.
- Once the ribs are tender remove from foil and place directly on the grill.
Brown the top of the ribs for about 3 minutes and flip it.
- For the next 20 minutes occasionally baste with the maple glaze barbecue sauce.
- Before removing from the grill flip the ribs to brown the glaze for 2 to 4 minutes.
- Note: Don’t burn it. It will easily burn due to brown sugar and maple syrup.
Enjoy Memorial Day with this perfect, delicious, finger linking, sticky and messy baby back ribs. Cut and serve hot!
- Remove ribs from the freezer and move it to the refrigerator a day before grilling so it can thaw out.