Smoky Maple-Glazed Baby Back Ribs

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

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 baby back ribs slow-cooked and finished with a smoky maple glaze for a perfect backyard BBQ treat. This American-inspired barbecue recipe, ready in about 260 minutes, pairs baby back ribs, smoked paprika, brown sugar 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: 20 min Cook: 240 min Serves 6 American cuisine 480 cal/serving

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Ingredients

2 racks (about 4 lbs total) baby back ribs
2 tbsp smoked paprika
3 tbsp brown sugar
1 tbsp salt
1 tbsp black pepper
1 tsp garlic powder
1 tsp onion powder
1/3 cup maple syrup
2 tbsp apple cider vinegar
1 cup, soaked in water for 30 minutes hickory wood chips

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Instructions

Step 1: Preheat your grill to 225°F indirect heat. Remove the membrane from the back of 2 racks of baby back ribs (about 4 lbs total) and pat dry. Mix 2 tbsp smoked paprika, 3 tbsp brown sugar, 1 tbsp salt, 1 tbsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder in a bowl and evenly rub onto both sides of the ribs.
Step 2: Place the soaked 1 cup hickory wood chips in the smoker box or directly on coals. Put the ribs bone-side down on the grill grates away from direct heat. Close the lid and smoke for 3 hours, maintaining 225°F, adding more wood chips as needed.
Step 3: While ribs smoke, combine 1/3 cup maple syrup and 2 tbsp apple cider vinegar in a small saucepan. Heat over medium heat, stirring occasionally for 5 minutes until slightly thickened and syrupy.
Step 4: After 3 hours, brush ribs generously with the maple glaze and continue cooking for another 1 hour uncovered, basting every 20 minutes until ribs are tender and sticky, and the internal temperature reaches about 195°F.
Step 5: Remove ribs and let rest for 10 minutes before slicing between the bones. Serve with extra glaze on the side.