Maple BBQ Baby Back Ribs Recipe
Prep time
Cook time
Total time
This maple bbq baby back ribs recipe is a sweet, tangy and has a touch of heat. It's perfect for game day or a BBQ with family and friends.
Recipe type: Main
Cuisine: North American
Serves: 4 to 6 servings
  • For Cooking the Ribs
  • 5.7 lbs or 2.6 kg (roughly). This was three large back ribs.
  • 1 bottle of beer
  • 1½ tbsp course sea salt
  • 1 tbsp freshly ground black pepper
  • 1 tbsp garlic powder
  • For the BBQ Sauce:
  • 2 tbsp olive oil
  • 3 garlic cloves, finely minced
  • 1½ cups ketchup
  • ⅓ cup apple cider vinegar
  • ⅓ cup beer
  • 3 tbsp maple syrup
  • ¼ cup brown sugar
  • 1 tbsp paprika
  • 1 tbsp chili powder
  • ½ tsp hot sauce (feel free to increase this if you like a little extra kick)
  1. Preheat the oven to 325 ºF.
  2. Remove the silver skin or membrane from the bone side of the ribs (see a great tutorial here). This is an important step to make sure your ribs are nice and tender.
  3. Sprinkle the course sea salt, ground black pepper and garlic powder evenly over both sides of the ribs.
  4. Place the rack inside a large roasting pan to keep the ribs from sitting on the bottom.
  5. Place the ribs, bone down on the rack, inside the roasting pan.
  6. Pour one bottle of beer into the bottom of the pan. The ribs should not be sitting in the beer. You want to steam them, not boil
  7. Cover the pan with a few layers of aluminum foil, tightly fitted around the pan and slightly tented to avoid touching the ribs..It's important not to leave any air gaps. This will help the steaming process and ensure the ribs are tender.
  8. Place the pan in the oven on the middle rack and cook for 2 hours, 45 minutes.
  9. While the ribs are cooking, make the bbq sauce.
  10. In a small pot, saute the minced garlic in the olive oil on medium high, until slightly browned.
  11. With the heat still at medium high, add all the remaining ingredients and mix well.
  12. Once the mixture starts to bubble, reduce the heat to medium.
  13. Cover and let simmer for 20 minutes, occasionally giving it a quick stir. Caution, the sauce might splatter a bit at this point.
  14. Take the pot off the stove and set aside to cool.
  15. About 20 minutes before the ribs are out, preheat the BBQ to about 450 ºF.
  16. After the cooking time is complete, remove the pan from the oven. Carefully lift one edge of the aluminum foil, being very careful not to burn yourself with the escaping steam.
  17. Once the steam has escaped, remove all the aluminum foil.
  18. Note: The ribs are cooked through, the next step is for caramelizing the rib sauce and setting grill marks on the ribs for that wonderful BBQ char flavour.
  19. Move the ribs onto the BBQ/Grill, meat side down.
  20. Brush a generous portion of rib sauce on the bone side of the ribs... make sure to get all the nooks and crannies and sides.
  21. Flip the ribs over and brush rib sauce on the meat side, until completely covered.
  22. Close the BBQ lid and let cook for about 2 minutes.
  23. Open the lid, flip the ribs over and baste the bone side again. Close the lid and cook for 3 minutes.
  24. Once again, open the lid and flip the ribs over (meat side up). The meat should have a nice char.
  25. Brush the meat side one last time with a generous serving of sauce and transfer the ribs to a serving dish. Cover with aluminum foil.
  26. Let the ribs rest for about 10 minutes and serve.
  27. Roll up your sleeves and enjoy!
Recipe by Photos & Food at