Smoky Maple BBQ Ribs

RibsPrep time: 15 minutes
Cook time: 1 hour 20 minutes

I grew up eating my mom’s delicious BBQ Ribs on our porch, overlooking picturesque summer scenes in northern Vermont. Spring is in full swing, and I wanted to celebrate with some BBQ Ribs. The difficulty of making ribs in an urban environment cannot be overstated. While I love the convenience of the city lifestyle, I miss the smoky flavor of grilled foods (no grills allowed in our building!) This oven-friendly recipe delivers that flavor…and then some. It’s sweet and spicy, and its most definitely sticky. So dig in, and make sure to set out some extra napkins!


Dry Rub
Basting Sauce
1 rack of ribs
1 C BBQ sauce mixture

Dry Rub

¼ C brown sugar
¼ Paprika
1 T garlic powder
1 T salt
1 T pepper

Basting Sauce

1/2 C cider vinegar
1/2 Tsp Siracha sauce
1/8 C red wine
1/8 C maple syrup

BBQ Sauce

½ Bulls Eye BBQ Sauce
½ C Sweet Baby Rays Honey BBQ Sauce
1 T maple syrup
1 T Siracha sauce

Dry Rub

This is what the dry rub should look like, right before you cover with tin foil, and start cooking the ribs.


Side Dish

I served this meal with Provencial Potatoes, but I would also suggest rice pilaf or corn on the cob.



  1. Preheat oven to 550 (yes, that’s right. 550!).
  2. Prepare dry rub in a small bowl.
  3. Prepare basting liquid in another small bowl. Mix half of the dry rub into the liquid.
  4. Open package of ribs, and using a paring knife, remove the membrane. The membrane is a filmy texture located on the underside of the ribs.
  5. Coat the underside of the rib with 1/3 of the remaining dry rub. Turn, so that the arc of the ribs is facing upwards, and coat the top with the remaining dry rub. 
  6. Cover a 9” x 13 “casserole dish with tinfoil. Pour the basting liquid into the bottom of the pan. Place the coated ribs into the dish, and cover the top with tin foil.
  7. Reduce heat to 325, and place ribs in oven. Bake for 1 hour. After an hour, remove the casserole dish from the oven and uncover.
  8. Increase heat to 375 and cook uncovered for an additional 15 minutes.
  9. Coat the ribs with the BBQ sauce mixture. Turn the oven to high broil, and place ribs in for 5 minutes, or until the BBQ sauce is boiling.

I recommend serving this dish with roasted potatoes, using the spices in my Provencal Potatoes recipe. Instead use 10 small red potatoes,  sliced in half. Roast for 1 hour in the oven with the Ribs. I hope you enjoy these Ribs as much as we did!

Hungry for more great recipes? Explore more on Lawyer in the Kitchen!

One comment

  1. […] Use a thermometer and see the difference with Grilled Teriyaki Pork Kabobs or Smoky Maple BBQ Ribs. […]

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