Smoked Maple-Glazed Pork Ribs with Applewood
Tender pork ribs slow-smoked over applewood chips and finished with a sticky maple glaze for a perfect balance of smoky and sweet flavors. This American-inspired barbecue recipe, ready in about 255 minutes, pairs pork baby back ribs, applewood smoking chips, kosher salt 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.
Ingredients
- 3 pounds pork baby back ribs
- 2 cups applewood smoking chips
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 cup maple syrup
- 2 tablespoons apple cider vinegar
- 2 tablespoons unsalted butter
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat your smoker to 225°F and soak 2 cups applewood smoking chips in water for 30 minutes.
- Step 2: Remove silver skin from 3 pounds pork baby back ribs, then season both sides evenly with 1 tablespoon kosher salt, 1 tablespoon black pepper, 1 tablespoon paprika, 1 teaspoon garlic powder, and 1 teaspoon onion powder, pressing the rub into the meat.
- Step 3: Place the ribs bone side down on the smoker rack and add the soaked applewood chips to the smoker box; smoke the ribs for 3 hours at 225°F until a smoky aroma fills the air and the meat starts to pull back from the bones.
- Step 4: Meanwhile, mix 1/2 cup maple syrup, 2 tablespoons apple cider vinegar, and 2 tablespoons unsalted butter in a small saucepan. Heat over medium heat, stirring occasionally, until butter melts and glaze thickens slightly, about 5 minutes.
- Step 5: After 3 hours, brush the maple glaze generously over both sides of the ribs, then return ribs to the smoker for an additional 1 hour to set the glaze and develop a sticky finish.
- Step 6: Remove ribs from the smoker and let rest for 10 minutes before slicing between the bones and serving warm with extra glaze on the side.
Frequently asked questions
How long does Smoked Maple-Glazed Pork Ribs with Applewood take to make?
Total time is about 255 minutes (15 min prep + 240 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Smoked Maple-Glazed Pork Ribs with Applewood?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork baby back ribs from drying out.
Can I substitute ingredients in Smoked Maple-Glazed Pork Ribs with Applewood?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Smoked Maple-Glazed Pork Ribs with Applewood for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Smoked Maple-Glazed Pork Ribs with Applewood?
American bbq & smoked like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
