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Flavorful Smoky Maple BBQ Ribs Recipe with Easy Crisp Apple Slaw

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Tender pork spare ribs glazed with a smoky maple BBQ sauce paired with a fresh, crisp apple slaw for a perfect balance of sweet, smoky, and tangy flavors.

Ingredients

Scale
  • 2 racks of pork spare ribs (about 4–5 pounds / 1.8–2.3 kg, trimmed)
  • 1/4 cup maple syrup (real maple syrup recommended for authentic flavor)
  • 1/3 cup smoky BBQ sauce (e.g., Stubbs or homemade)
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • Salt to taste
  • 2 medium apples (preferably tart varieties like Granny Smith or Pink Lady, thinly sliced)
  • 3 cups shredded green cabbage
  • 1/2 cup shredded carrots
  • 1/4 cup finely chopped red onion
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey or maple syrup (optional)
  • 2 tablespoons mayonnaise or Greek yogurt
  • Salt and black pepper to taste

Instructions

  1. Remove the thin membrane from the back of the ribs and pat dry with paper towels.
  2. Mix smoked paprika, garlic powder, onion powder, salt, and black pepper in a small bowl and rub evenly over both sides of the ribs.
  3. In a mixing bowl, whisk together maple syrup, smoky BBQ sauce, and apple cider vinegar to make the glaze; set aside.
  4. If using a grill, set up for indirect heat at about 275°F (135°C). Place ribs bone side down away from direct flames and cook covered for about 2 hours.
  5. If using an oven, preheat to 275°F (135°C). Place ribs on a foil-lined baking sheet with a rack, cover with foil, and bake for 2 to 2.5 hours until tender.
  6. During the last 30 minutes of cooking, brush ribs every 10 minutes with the maple BBQ glaze. For grill users, finish with a few minutes over direct heat to get a slight char, watching closely to avoid burning.
  7. While ribs cook, combine shredded cabbage, carrots, sliced apples, and red onion in a large bowl.
  8. In a small bowl, whisk apple cider vinegar, honey or maple syrup, mayonnaise or yogurt, salt, and pepper. Toss the dressing into the slaw and mix well. Chill until ready to serve.
  9. Once ribs are cooked and glazed, let rest for 5 minutes before slicing.
  10. Serve ribs hot with a generous helping of crisp apple slaw on the side.

Notes

[‘Remove the membrane from ribs for better tenderness.’, ‘Cook ribs low and slow for juicy, tender meat.’, ‘Brush glaze in thin layers to avoid burning due to sugar content.’, ‘Chill apple slaw before serving to enhance flavor and crispness.’, ‘Use a meat thermometer to check for internal temperature: 195°F (90°C) for fall-off-the-bone tenderness or 185°F (85°C) for firmer ribs.’, ‘If using oven only, finish ribs under broiler for a few minutes to mimic grill char.’, ‘Substitute almond flour for gluten-free BBQ rub or coconut yogurt for dairy-free slaw.’, ‘Frozen apple slices can be used if fresh apples are unavailable; thaw and drain well.’]

Nutrition

Keywords: smoky ribs, maple BBQ ribs, apple slaw, BBQ recipe, pork ribs, summer dinner, easy ribs, smoky maple glaze

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