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 drafted and published.

Slow-smoked pork ribs brushed with a sweet and smoky maple glaze, creating tender, fall-off-the-bone meat with a caramelized crust. This American-inspired barbecue recipe, ready in about 290 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: 270 min Serves 6 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Remove the membrane from the back of 2 racks of pork baby back ribs (about 3 lbs each). In a small bowl, mix 2 tbsp kosher salt, 1 tbsp black pepper, 2 tbsp smoked paprika, 3 tbsp brown sugar, and 1 tbsp garlic powder.
  2. Step 2: Rub this dry spice mix evenly over both sides of the ribs. Wrap tightly in plastic wrap and refrigerate for at least 4 hours or overnight for maximum flavor.
  3. Step 3: Soak 2 cups applewood chips in water for 30 minutes. Preheat your smoker or grill set for indirect cooking at 225°F.
  4. Step 4: Place the ribs on the grill grate away from direct heat, add the soaked applewood chips to the smoker box or directly on coals, and smoke for 3 hours.
  5. Step 5: After 3 hours, brush both sides of the ribs with 1/2 cup maple syrup, then continue smoking for another 1 to 1.5 hours until the meat is tender and pulls away from the bone easily.
  6. Step 6: Remove ribs from the smoker, let rest for 10 minutes, then slice between the bones and serve.

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