Maple-Chipotle Smoked Ribs with Apple BBQ 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 smoked pork ribs glazed with a sweet and smoky maple-chipotle sauce and finished with a fresh apple BBQ glaze. This American-inspired barbecue recipe, ready in about 325 minutes, pairs pork baby back 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: 25 min Cook: 300 min Serves 6 American cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Remove the membrane from 3 racks (about 6 lb) pork baby back ribs. Combine 1 tbsp kosher salt, 1 tbsp black pepper, 2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tsp chipotle chili powder in a bowl. Rub this spice mixture evenly over both sides of the ribs.
  2. Step 2: Preheat your smoker to 225°F and add 2 cups applewood chips for smoke.
  3. Step 3: Place ribs bone side down on the smoker and smoke for 4 hours.
  4. Step 4: Meanwhile, in a saucepan, combine 1/4 cup pure maple syrup, 1/4 cup apple cider vinegar, 1/2 cup apple juice, 2 tbsp honey, and 1 tsp smoked paprika. Bring to a simmer over medium heat and cook for 10 minutes until slightly thickened.
  5. Step 5: After 4 hours, brush the maple-chipotle glaze generously over the ribs and continue smoking for an additional 1 hour, brushing every 20 minutes.
  6. Step 6: Remove ribs from the smoker and let rest for 15 minutes before slicing between the bones. Serve drizzled with any remaining glaze.

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