Sticky Maple BBQ Ribs 6 Steps
To prepare the maple BBQ sauce, in a small mixing bowl, combine the ketchup, pure maple syrup, apple cider vinegar, grainy mustard, smoked paprika and Worcestershire sauce. Mix well to combine and store in the refrigerator (this sauce can be made a day in advance and kept for up to 4 weeks in the fridge).
To prepare the BBQ spice mix, in a small mixing bowl, combine the granulated sugar, smoked paprika, smoked paprika, dried oregano, black pepper, garlic powder, ground mustard powder, onion powder, ground ginger and ground cumin, whisk until even and set aside.
To prep the ribs, dry the rib racks with a paper towel and remove any attachment membranes on the pack of the bones by splitting with a small knife and using your hands to pull off, you can also ask your butcher to do this. Brush the grainy mustard on the meat side of both the racks and then generously sprinkle the BBQ spice mix on both sides of the ribs, press in gently to make sure the spice mix adheres.
Wrap both of the seasoned rib racks individually from one another with aluminum foil, making sure to seal any openings shut and making sure that the seam side of the closure is facing upwards. Tightly press the foil around the ribs to ensure that there are no openings as this will allow steam to escape and dry the ribs out during cooking. Allow the ribs to chill in the fridge for 2 hours (or up to 4) before baking.
Place the wrapped ribs on a baking sheet with the seam side of the foil facing upwards and bake in a preheated 275°F for 2-2.5 hours until the ribs are very tender. Remove from the oven and remove from aluminum foil wrap.
Brush some of the maple BBQ sauce over the ribs and either broil in the oven or grill on a preheated well oiled barbecue until nicely charred. Brush again with remaining maple BBQ sauce before serving.