Smoky Maple-Glazed Baby Back Ribs with Chipotle Rub

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.

Baby back ribs coated in a smoky chipotle spice rub, slow-cooked until tender, and finished with a sticky maple glaze under the broiler. This American-inspired barbecue recipe, ready in about 200 minutes, pairs baby back ribs, brown sugar, chipotle chili powder 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: 180 min Serves 6 American cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Remove the silver skin membrane from the back of 2 racks of baby back ribs. In a small bowl, combine 2 tbsp brown sugar, 2 tsp chipotle chili powder, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tbsp kosher salt, and 1 tsp black pepper. Rub this spice mixture evenly over both sides of the ribs.
  2. Step 2: Preheat your oven to 275°F. Place the ribs on a foil-lined baking sheet and cover tightly with foil. Bake for 3 hours until the meat is tender and pulling away from the bone.
  3. Step 3: While ribs bake, whisk together 1/3 cup pure maple syrup, 2 tbsp apple cider vinegar, and 1 tbsp olive oil in a small bowl to make the glaze.
  4. Step 4: After baking, remove the ribs from the oven and preheat your broiler to high. Brush both sides of the ribs generously with the maple glaze.
  5. Step 5: Place ribs under the broiler for 3-5 minutes, watching carefully, until the glaze bubbles and caramelizes, creating a sticky, smoky finish. Slice between the bones and serve hot.

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