As the sun began to dip below the horizon, casting a golden hue over the backyard, the scent of smoke wafted through the air, beckoning friends and family to gather around. It was one of those perfect summer evenings where laughter mingled with the sizzling sounds of meat on the grill. This recipe for Smoky Maple Chipotle Barbecue Ribs came about during one of those unforgettable cookouts, where experimentation met tradition. I wanted to create a barbecue sauce that would balance sweetness with a smoky heat, and boy, did it deliver!
Prepare to delight your taste buds with these tender, fall-off-the-bone ribs that will have everyone asking for seconds.
Ingredients
2 racks of baby back ribs
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup maple syrup
1/4 cup apple cider vinegar
2 tablespoons Dijon mustard
2-3 chipotle peppers in adobo sauce, minced
1 teaspoon ground cumin
1 tablespoon Worcestershire sauce
Zest of 1 lime
Fresh cilantro for garnish (optional)
Instructions
Begin by preparing the ribs. Remove the membrane from the back of the ribs for better flavor absorption. Pat them dry with paper towels, then rub them generously with olive oil. Season both sides with salt, black pepper, smoked paprika, garlic powder, and onion powder, ensuring an even coating. Let the ribs sit at room temperature for about 30 minutes to absorb the flavors.
While the ribs are resting, create the barbecue sauce. In a medium saucepan over medium heat, combine the maple syrup, apple cider vinegar, Dijon mustard, minced chipotle peppers, ground cumin, Worcestershire sauce, and lime zest. Stir the mixture well and let it simmer for about 10-15 minutes, allowing the flavors to meld together and thicken slightly.
Preheat your grill to medium heat, or if you’re using a charcoal grill, prepare for indirect grilling. If you prefer a smoky flavor, add a few wood chips to the charcoal.
Place the ribs on the grill bone side down, close the lid, and cook for about 2 to 2.5 hours, basting the ribs with the barbecue sauce every 30 minutes. The key is low and slow cooking, allowing the meat to become tender and infused with the smoky flavor.
In the last 30 minutes of cooking, brush on a generous amount of the barbecue sauce to create a beautiful glaze. Keep basting until the ribs are caramelized and sticky.
Once the ribs are done, remove them from the grill and let them rest for about 10 minutes before slicing.
Serve the ribs hot, garnished with fresh cilantro if desired, and extra barbecue sauce on the side for dipping. These ribs are sure to be the highlight of your next gathering, marrying smoky, sweet, and spicy flavors in every bite!