Sticky Maple Barbecue Ribs
Tender, slow-baked ribs finished with a sweet, tangy barbecue glaze—and plenty of Richard’s Famous flavor. Perfect for Labor Day weekend.
Serves 4–6
RIBS
2 racks baby back ribs or St. Louis-style spareribs
¼ cup water
FRED’S RIB RUB
½ cup packed brown sugar
1 Tbsp. Richard’s Famous Original Garlic Salt - OR - Richard’s Famous Firecracker Garlic Salt for added heat
1 Tbsp. Richard’s Famous California Cowboy Dust Grill Seasoning
MAPLE BARBECUE SAUCE
1 cup your favorite bottled barbecue sauce
1/4 cup ketchup
¼ cup pure maple syrup
1 Tbsp. apple cider vinegar
1 tsp. Richard’s Famous Original Garlic Salt
1 tsp. Richard’s Famous California Cowboy Dust Grill Seasoning
MAKE THE RIBS
Preheat oven to 350°F.
If needed, remove the thin membrane from the back of the ribs. Pat the ribs dry.
Combine the brown sugar, Original Garlic Salt and California Cowboy Dust. Rub the mixture generously over both sides of the ribs.
Place ribs in a large baking dish or rimmed roasting pan. Add ¼ cup water to the bottom of the pan and cover tightly with aluminum foil.
Bake until the ribs are tender but not falling apart, about 2 to 2½ hours for baby back ribs or 2½ to 3 hours for St. Louis-style spareribs.
Meanwhile, stir together all of the Maple Barbecue Sauce ingredients.
Remove the ribs from the oven and carefully uncover. Brush generously with the barbecue sauce.
TO FINISH UNDER THE BROILER
Set the oven to broil. Broil the ribs for 2–5 minutes, watching them closely, until the sauce bubbles, caramelizes and becomes deliciously sticky. Brush with a little more sauce before serving, if desired.
OR FINISH ON THE GRILL
Heat the grill to medium-high. Place the cooked ribs on the grill and brush generously with sauce. Grill for a few minutes per side, brushing with additional sauce as needed, until the edges are lightly charred and the sauce is sticky and caramelized.
Don’t walk away—Fred says maple barbecue sauce can go to “Uh-oh” pretty quickly over a hot flame.
Let the ribs rest for about 10 minutes, then cut between the bones and serve.
FRED’S TIP:
The oven does the slow work. The grill gives you that barbecue flavor. That means tender ribs without spending the whole afternoon standing over the fire.
Seasoned with:
Richard’s Famous Original Garlic Salt + California Cowboy Dust Grill Seasoning