Smoked Baby-Back Ribs with Spiced Maple Barbecue Sauce

Smoked baby-back pork ribs are so delicious all by themselves that you can enjoy every smoky, succulent bite without any sauce at all. That said, a rich, tasty homemade sauce slathered on toward the end of cooking time adds an extra depth of flavor, whether spicy, sweet, savory, or all three.

For this recipe, I leaned toward the sweet side, with a bit of spice from serrano chiles and pepper flakes to balance the maple syrup. The other important ingredient here is time: long, spice-rubbed marinade and long, slow cooking. You (and your guests) will be rewarded. 

For information and photos about preparing the ribs and using your grill as a smoker, see Smoked Baby-Back Ribs. And if you can't grill or smoke, turn to your oven: Oven-Baked Baby-Back Ribs with Chipotle-Maple Barbecue Sauce.

Serves 4

Ingredients

For the Ribs

• 2 tsp chile powder
• 2 tsp garlic powder
• 2 tsp dried oregano
• 1 tsp onion powder
• 1 tsp mustard powder
• 1 tsp ground cayenne
• 1 tsp smoked paprika
• sea salt
• 1 3.5-lb rack of baby-back pork ribs (membrane removed), halved

Spice Rub Ingredients

For the Sauce

• 1/4 cup coarsely chopped flat-leaf parsley
• 2 garlic cloves, chopped
• 2 serrano chiles, chopped
• 1 medium shallot, chopped
• 1 tbsp olive oil
• 2/3 cup maple syrup
• 1/3 cup ketchup
• 1 tbsp cider vinegar
• 2 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/2 tsp dried chile flakes
• sea salt
• freshly ground black pepper

Preparation

For the Ribs

1. Combine the first 8 ingredients (through salt) in a bowl. Rub the spice mixture all over the ribs, coating both sides. Cover and refrigerate at least 4 hours (or overnight).

Spice-Rubbed Ribs

1. Light a smoker, or prepare your grill to use as a smoker. With a starting temperature of around 350°F, smoke the ribs for 15 minutes in one position, then turn them over and smoke for another 15 minutes. Let the coals cool naturally so that the ribs cook low and slow during the second half of the process. (If they cool too much after a couple hours, use a chimney starter to add more gray coals to the smoker.)
2. Continue to smoke at around 275°–300°F for a total of about 3 hours (for a 3.5-lb rack), shifting positions every 20–25 minutes after the first half hour. (Add more liquid to the pan with the smoking liquid as it evaporates.) 
3. Baste the ribs with barbecue sauce (recipe follows) about 5 minutes before removing them from the smoker. Let them rest 5 minutes before slicing.

Ribs Beginning to Smoke

Smoked Ribs

Ribs Glazed with Sauce

Stack the ribs on a platter and serve hot.

Smoked Baby-Back Ribs with Spiced Maple Barbecue Sauce

For the Sauce

1. Place the parsley, garlic, serrano chiles, and shallot in a mini food processor and pulse until finely ground.
2. Heat a saucepan over medium heat and add the oil. Scrape the parsley mixture into the pan and cook, stirring frequently, 2 minutes.
3. Add the maple syrup and next 5 ingredients (through chile flakes) and season with salt and pepper. Bring the sauce to a simmer, reduce the heat to low, and cook slowly, 20 minutes.
4. Transfer the sauce to a bowl and let stand 30 minutes. (May also be made several hours or 1 day ahead. Let cool, then cover and refrigerate. Bring to room temperature before using.)

Parsley Mixture Ready to Grind 

Ground Parsley Mixture 

Cooked Parsley Mixture 

Sauce Beginning to Cook 

Spiced Maple Barbecue Sauce