In my family, there was always a fight over who got the outside pieces of a glazed ham to get that sticky pork taste. Several years ago, I tried using my favourite ham glaze recipe when I grilled ribs so everyone could get that taste. It turned out well and became one of my favourites. I decided to try and translate that into my new hobby, smoking. So, I tried smoking Maple Glazed Pork ribs.
My apologies to the traditionalists who do KC style or Memphis etc. I love them all but I also love this sweet sticky version of ribs,
First, my glaze recipe:
3/4 cup maple syrup
2 tablespoon soy sauce
2 tablespoon packed brown sugar
2 ½ tablespoon ketchup
1 tablespoon cider vinegar
1 tablespoon Worcestershire Sauce
1 clove garlic finely chopped
½ tablespoon Dijon
½ teaspoon salt
Bring to boil and simmer for 15 minutes. May be stored for a couple of weeks in refrigerator.
The local supermarket had a sale on side ribs. They were kind of meager and raggedy but very cheap.
I started by pulling off the membrane.
I don't like a lot of spice with this recipe so I started by rubbing in Mrs Dash Onion and Herb seasoning.
I then put on about 1/2 the amount of my own Passing Wind Estates Rub that I would normally use.
I lit the AMNPS with a mixture of Oak and Hickory.
Here it is loaded up with the Bradley set at 230 F.
I let it smoke for 2.5 hours and here it is out of the smoker.
I have had nothing but problems with foiling. Even if I double wrap, it always seems to leak. This time, I tried putting it in a pan, adding 1/2 cup of apple juice and covering with foil.
As it has cooled considerably here in the mountains and the oven uses less power to stay warm, I put the foiled ribs in a 230 F oven for 2 hours. Here they are afterwards.
I brushed them with the glaze and put them back in the 230 F oven. I brushed again at 15 minutes, 30 minutes and 45 minutes.
Here they are after 30 minutes. Getting shiny and sticky!
Here they are after 60 minutes in the oven with the 3 times I brushed with glaze.
A close up of the ribs.
Apres pros to nothing to do with these forums, I also made haskap ice cream for desert.
The verdict: This turned out terrific! I loved it as a grilled rib recipe but it is way better smoked. Sweet, smoky, a touch of spice and absolutely delicious. This will be a go to recipe from now on.