Hickory-Smoked Pork Ribs with Maple Chipotle 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 drafted and published.

Juicy pork ribs smoked over hickory wood and finished with a sweet and spicy maple chipotle glaze for a balanced BBQ flavor. This American-inspired barbecue recipe, ready in about 320 minutes, pairs pork ribs (baby back), kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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: 20 min Cook: 300 min Serves 6 American cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Remove the membrane from the back of 3 lbs pork ribs and pat dry with paper towels.
  2. Step 2: Season both sides with 1 tbsp kosher salt, 1 tbsp black pepper, 2 tsp smoked paprika, and 1 tsp garlic powder, rubbing evenly into the meat.
  3. Step 3: Preheat smoker to 225°F and add 2 cups of hickory wood chips soaked in water for 30 minutes.
  4. Step 4: Place ribs bone-side down on the smoker rack and smoke for 4 hours, maintaining 225°F and replenishing wood chips as needed.
  5. Step 5: Meanwhile, combine 1/3 cup maple syrup, 1 tbsp chipotle chili powder, and 2 tbsp apple cider vinegar in a small saucepan. Heat over medium heat until bubbling and slightly thickened, about 5 minutes.
  6. Step 6: After 4 hours, brush the maple chipotle glaze generously over the ribs and continue smoking for an additional 1 hour to set the glaze and tenderize the meat.
  7. Step 7: Remove ribs from smoker, tent with foil, and rest for 15 minutes before slicing between bones and serving.

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