Return to Content

Maple-Glazed Spareribs

Maple-Glazed Spareribs
1 vote, 1.00 avg. rating (49% score)
Print Friendly

Total Time: 25

Yield: 6 servings

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo

For the ribs:


  • 1 2-1/2-pound rack baby back pork ribs
  • 2 tablespoons firmly packed light brown sugar
  • 1 tablespoon paprika
  • 1 tablespoon kosher or sea salt
  • 1 tablespoon onion powder
  • 1/8-1/4 teaspoon cayenne pepper


Rinse ribs with cold water and pat dry with paper towels. Cut between bones and arrange in a 13x9-inch baking dish. Make the rub: In a small bowl, stir together brown sugar, paprika, salt, onion powder, and cayenne. Coat each rib with rub, cover with aluminum foil, and chill at least 2 hours (up to overnight).

Preheat oven to 350°. When hot, transfer ribs, covered with foil, to oven and bake 30 minutes.

For the glaze:


  • 1 tablespoon canola oil
  • 1 tablespoon fresh minced garlic
  • 1/4 cup fresh minced onion
  • 2 tablespoons tomato paste
  • 1 tablespoon cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/2-1 teaspoon Tabasco sauce (optional)
  • 1/8 teaspoon ground cloves
  • 3/4 cup maple syrup
  • 1/2 teaspoon kosher or sea salt


Meanwhile, make the glaze: Put oil in a small saucepan over medium-high heat. Add garlic and onion; cook until translucent, 5 minutes. Add remaining ingredients. Whisk together; simmer over medium-high heat, stirring occasionally, 10 minutes.

Remove ribs from oven and turn to coat. Cover and return to oven; bake 30 minutes more. Remove and baste with a third of the glaze, turning with tongs to coat. Return to oven uncovered, reduce heat to 325°, and bake until tender, 30 to 45 minutes more. Remove and coat with another third of the glaze. Serve with additional glaze on the side.

Updated Monday, September 24th, 2012

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

One Response to Maple-Glazed Spareribs

  1. Heidi-Jo Kemp April 5, 2014 at 8:29 pm #

    I made the Maple-Glazed Spareribs tonight and they were so delicious. Every step was well worth it. My daughter’s boyfriend said they were the BEST ribs he ever had! I give it 5 Stars!!! I will make this recipe again.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111