Applewood-Smoked Pork Ribs with Maple-Bourbon Glaze

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender pork ribs smoked over applewood chips and finished with a sweet and smoky maple-bourbon glaze. This American-inspired barbecue recipe, ready in about 255 minutes, pairs pork ribs, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 240 min Serves 6 American cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 3 pounds of pork ribs and evenly rub all sides with 1 tablespoon kosher salt, 1 tablespoon black pepper, 2 teaspoons paprika, 1 teaspoon garlic powder, and 1 teaspoon onion powder.
  2. Step 2: Preheat your smoker to 225°F and add 2 cups of soaked applewood chips for smoke flavor.
  3. Step 3: Place the ribs bone side down on the smoker rack and smoke for 3 hours, maintaining 225°F and replenishing wood chips as needed.
  4. Step 4: While the ribs smoke, combine 1/2 cup pure maple syrup, 1/4 cup bourbon, 2 tablespoons apple cider vinegar, and 2 tablespoons unsalted butter in a small saucepan over medium heat. Simmer for 10 minutes until the sauce thickens slightly.
  5. Step 5: After 3 hours, brush the maple-bourbon glaze generously over the ribs and continue smoking for another 1 hour to caramelize the glaze, keeping the smoker at 225°F.
  6. Step 6: Remove ribs from the smoker, let rest for 10 minutes, then slice between the bones and serve warm.

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