Return to Content

Maple-Glazed Spareribs

by in Mar 2013
Maple-Glazed Spareribs
1 vote, 5.00 avg. rating (89% score)
Print Friendly

Total Time: 25

Yield: 6 servings

These maple-glazed spareribs are so sticky good you may want to put finger bowls--warm water with lemon slices--on the table, along with plenty of napkins. And don't be intimidated by making your own spice rub or barbecue glaze; it's as easy as stirring.

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

Photo/Art by Vicki Myles

For the ribs & rub:


  • 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.

For the glaze:


  • 1 tablespoon canola oil
  • 1 tablespoon freshly minced garlic
  • 1/4 cup freshly 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


Then 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.
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 remaining glaze on the side.
Updated Thursday, March 19th, 2015

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

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