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Maple-Glazed BBQ Ribs

Ribs seasoned with spices and glazed with a maple syrup mixture, smoked or grilled until tender.

From the Wikibooks Cookbook · 11 ingredients
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Why it works: Cider and vinegar are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 3,431 recipes. Both carry 4-ethyl-2-methoxyphenol, which smells smoky, clove. The science ↓

Maple-Glazed BBQ Ribs

Oven350°F (175°C) smoker or grill
Time3–4 hours

Ingredients

Directions

Prepare

  1. Combine seasonings and rub on pork ribs.

  2. Refrigerate for at least 1 hour.

Smoke and glaze

  1. Place hickory chunks into a 350°F (175°C) smoker or a charcoal grill set for indirect heat at 350°F.

  2. Combine liquid ingredients and bring to a boil over high heat until reduced by half.

  3. Place ribs in smoker/grill and cook, basting often with maple syrup mixture, for 3–4 hours.

  4. Brush ribs with remaining mixture and place on a medium high grill until well browned.

Rest and serve

  1. Rest 15 minutes; serve.

Nutrition, whole recipe (rough)

388Calories
28 gProtein
14 gFat
29 gCarbs

Counts 8 of 10 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Pork100g cooked242
Maple Syrup1 tbsp (20ml)52
Sugar1 tbsp (12.5g) granulated49
Wine2 tbsp cooking wine (30ml)25
Soy Sauce1 tbsp (15ml)9
Chili1 tsp (2.7g)8
Vinegar1 tbsp (15ml) distilled3
Salt1 tsp (6g)0
Cidernot in our table0
Woodnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cider + vinegartop 6% of all pairs
    Smell alikemoderate
    Cooked together3,431 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  2. White wine + cidertop 7% of all pairs
    Smell alikemoderate
    Cooked together194 recipes

    Shared aroma: ethyl octanoate (fruity).

  3. White wine + vinegartop 11% of all pairs
    Smell alikemoderate
    Cooked together1,776 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Sugar + saucetop 13% of all pairs
    Smell alikestrong
    Cooked together5,147 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Pepper + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pork spareribs
The meat itself; long, slow cooking turns its connective tissue tender and juicy.
Maple syrup
Adds sweetness and sugars that caramelize into a sticky, browned glaze.
Dark brown sugar
Adds sweetness and molasses flavor, and its sugars help the rub brown on the surface.
Worcestershire sauce
Adds savory depth and acidity that balances the sweetness of the glaze.
Soy sauce
Contributes salty, savory depth and helps build a darker color in the glaze.
Cider vinegar
Adds acidity that brightens the glaze and cuts through the richness of the pork.

The step that matters

Reducing the liquid glaze by half. Boiling over high heat evaporates water and concentrates the sugars, so the glaze thickens and clings to the ribs. Under-reduced glaze runs off and stays thin.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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