Slow-Smoked Maple-Glazed Ribs with Applewood Smoke

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 over applewood chips, finished with a sweet maple glaze that caramelizes to a sticky, flavorful crust. This American-inspired barbecue recipe, ready in about 350 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 450 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: 330 min Serves 6 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Remove the silver skin from 2 racks of pork baby back ribs and pat dry. Combine 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp paprika, 1 tbsp garlic powder, and 1 tbsp onion powder in a bowl and rub evenly over both sides of the ribs.
  2. Step 2: Preheat your smoker to 225°F and add the soaked 2 cups of applewood chips to generate smoke. Place the ribs bone side down on the smoker grate and smoke for 3 hours, maintaining steady smoke and temperature.
  3. Step 3: After 3 hours, brush 1/2 cup maple syrup evenly over both sides of the ribs. Wrap each rack tightly in foil and return to the smoker for 2 hours to tenderize.
  4. Step 4: Unwrap ribs and place back on the smoker for 30 minutes uncovered, brushing once more with maple syrup halfway through, allowing the glaze to caramelize and form a sticky coating.
  5. Step 5: Remove ribs and let rest for 10 minutes before slicing between bones and serving.

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