Slow-Smoked Maple-Glazed Pork Ribs

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 low and slow, finished with a sticky maple syrup glaze infused with a hint of smoky heat. This American-inspired grilling recipe, ready in about 315 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 450 calories and feeds 4, 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: 300 min Serves 4 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your smoker to 225°F and soak 1 cup of wood chips in water for 30 minutes to create a steady smoke.
  2. Step 2: In a small bowl, combine 1 tablespoon kosher salt, 1 tablespoon black pepper, 2 teaspoons paprika, 1 teaspoon garlic powder, and 1 teaspoon onion powder; rub this spice mixture evenly over 3 pounds of pork ribs, coating all sides.
  3. Step 3: Place the ribs on the smoker grate, add the soaked wood chips to the smoke tray, and smoke the ribs for 4 hours at 225°F, maintaining consistent smoke.
  4. Step 4: While ribs smoke, whisk together 1/4 cup maple syrup, 2 tablespoons apple cider vinegar, and 1/2 teaspoon chipotle powder until smooth.
  5. Step 5: After 4 hours, brush the maple glaze evenly over the ribs and continue smoking for another 1 hour, allowing the glaze to caramelize and become sticky.
  6. Step 6: Remove ribs from the smoker and let rest for 10 minutes before slicing between the bones and serving.

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