Sweet & Spicy Maple BBQ Sticky Pork Ribs
This recipe is a hit when it comes to serving a BBQ style rib that is absolutely delicious. In this recipe I will teach you how to make a delicious BBQ sauce and ribs that will fall off the bone. If youre into sweet and spicy ribs TRY THIS RECIPE!
This recipe is a hit when it comes to serving a BBQ style rib that is absolutely delicious. In this recipe I will teach you how to make a delicious BBQ sauce and ribs that will fall off the bone. If youre into sweet and spicy ribs TRY THIS RECIPE!
- 1 teaspoon paprika
- kosher salt
- 2 cloves garlic chopped
- 1 tablespoon maple syrup
- black pepper
- 2 cups worcestershire sauce
- 1 tablespoon tomatoe paste
- 1 onion peeled and chopped
- 1 tablespoon dark soy sauce
- 2 teaspoons smoked tobasco sauce
- 2 teaspoons red pepper flakes
- 2 cups chicken broth organic
- 1 tablespoon rice vinegar
- 1 tablespoon fresh rosemary
- Carbohydrate 9.18136834752473 g
- Cholesterol 613.333333333333 mg
- Fat 124.180632629836 g
- Fiber 2.43828725961353 g
- Protein 154.686159686175 g
- Saturated Fat 35.4230219749425 g
- Serving Size 1 1 Serving (956g)
- Sodium 1444.50059260998 mg
- Sugar 6.7430810879112 g
- Trans Fat 10.679324926043 g
- Calories 1807 calories
Step-by-step
- Start by adding about a tablespoon of EVOO into a pot and satuee onions and garlic until onions are translucent.
- Add about 2 teaspoons of paprika into the pot as well as well as red pepper flakes and mix.
- Once that's done add in Worcestershire sauce, tomatoe paste, soy sauce, and smoked Tabasco sauce.
- Cook for about 10 minutes.
- After about 10 minutes you want to slowly add in your maple syrup.
- Please use a good quality organic syrup so its natural sugars can bring out the flavors.
- Stir the maple syrup into the pot and let simmer for another 20 minutes.
- Watch the pot as the sauce can burn if you are not stirring occasionally.
- After some time the sauce should have thickened and got to a nice consistency.
- Take off stove and pour into a container for later use or leave in pot and cover in fridge.
- You want the flavors to marry in the fridge while you preparing the ribs.
- For the ribs all you want to do is season them with salt and pepper.
- Now, in order to get these ribs done the proper way is to cook them in a heavy duty Cast-Iron skillet.
- This recipe will not work or taste as good if not done in this type of skillet.
- None the less lets begin...
- Heat the cast iron skillet on the burner to its highest setting.
- Make sure the pan is HOT!
- Add about a Tbsp of oil of your preference mine was an olive oil.
- Place each rib on the cast iron slowly and pack the ribs in the skillet.
- What you want is a nice seer on each side of the rib.
- So place them on there and keep them there.
- As the ribs are seering you might get a lot smoke so please have ventilation you don't want to alarm anyone.
- Once the ribs are done seering and have beautiful color on them I want you to sprinkle them with rosemary which will give a nice aroma and flavor.
- Then add in your rice vinegar, make sure you get all around the ribs, let cook for a minute or two.
- And after that's done slowly add in your chicken stock, this will bring the temperature down a bit and the stock will sit on the bottom of the pan giving the ribs a nice juicy flavor as it simmers.
- Let that simmer for about 10 minutes.
- Next I want you to pour another table spoon of maple syrup all around the ribs.
- Pull out your BBQ sauce and add about half into the pan.
- Be sure to get the onions and garlic from that sauce and spread them all over those delicious ribs.
- While you're doing all this preheat your oven at about 300 degrees.
- Once its preheated pop the cast iron skillet into the oven with those beautiful ribs and cook for 45 minutes.
- After 45 minutes flip the ribs over and cook for another 20 minutes.
- After the 20 minutes is done you should be left with a juicy, falling of the bone ribs.
- Pop that cast iron back onto the stove on high heat and reduce the juices down to about halfway.
- If theres too much juice let some out.
- But reduce it and finally add in the rest of your BBQ sauce.
- This will caramelize and give your ribs the nice shiny coat.
- Cook until the sauce is nice, dark, and rich.
- The sugars from the maple will have caramelized, the flavors of the spices and smokey-ness will unfold.
- Plate next to mashed potatoes, or your side of choice and enjoy.
- Thank Chef Synn Trey for this delicious, sticky recipe!
- Tell me what you think!
Dark mahogany glaze coats each cut, sticky with reduced sugars and carrying the sharp heat of smoked Tabasco and red pepper flakes. Barbecue traditions across North America often divide sharply over tomato bases versus vinegar foundations, yet this particular style bridges regional divides by building a deeply savory Worcestershire reduction enhanced with pure maple syrup. Understanding the chemistry of sugar reduction prevents burning during the initial stovetop simmer, where natural sucrose transforms under sustained heat.
Building the Sauce and Managing Heat
Simmering the initial aromatics—onions, garlic, paprika, and red pepper flakes—alongside Worcestershire sauce and tomato paste for ten minutes drives off raw volatile compounds. Introducing organic maple syrup later allows the natural sugars to concentrate without scorching, requiring frequent stirring over medium-low heat. Cast-iron pans retain thermal mass far better than standard aluminum cookware, which is why searing the meat at the highest burner setting produces an aggressive, flavorful crust via the Maillard reaction. Adequate ventilation is necessary during this phase because high-heat oil and rendered fat will produce smoke.Adjusting for Dietary Needs
Adapting this profile for specific dietary restrictions involves simple swaps without losing structural integrity. Replacing the chicken broth with a robust vegetable stock or mushroom-based bouillon maintains the necessary braising liquid volume while accommodating plant-based preferences, provided the Worcestershire sauce is also exchanged for a vegan alternative since traditional versions contain anchovies. The maple syrup acts as a direct substitute for refined white sugar while contributing complex floral notes that pair with the acidity of rice vinegar. Once the ribs finish their forty-five-minute oven cycle at 300 degrees Fahrenheit, reducing the pan juices on the stovetop concentrates the remaining gelatin from the meat bones, thickening the sauce into a glossy coat.
