Barrel-Aged Maple Syrup Ribs

The notes of apple, vanilla, and wood from our Calvados-finished bourbon barrel-aged maple syrup bring remarkable depth to these ribs. Slow cooking followed by a generous glaze results in tender meat and a rich caramelization reminiscent of classic barbecue tradition.

Servings

4 to 6 people

Prep Time

20 minutes

Cook Time

3 h 15

Ingredients

Ribs

  • 2 racks of pork baby back ribs
  • 1 tbsp vegetable oil

Spice Rub

  • 2 tbsp smoked paprika
  • 1 tbsp maple sugar (replaces brown sugar)
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp black pepper
  • 1 tsp salt
  • ½ tsp cayenne pepper

Calvados-Finished Bourbon Maple Glaze

Instructions

1. Prepare the Ribs

Preheat the barbecue to 275 °F (135 °C) for indirect cooking.

Remove the white membrane from the back of the ribs using a paper towel.

Lightly brush the ribs with oil.

Mix all the spices and generously rub both sides of the ribs.

Let rest 15 to 20 minutes at room temperature.

2. Slow Cook

Place the ribs on the side opposite the lit burners.

Close the lid and cook for 2 h 30.

Turn the ribs after about 1 h 15.

The internal temperature should then be around 85 to 88 °C (185 to 190 °F).

3. Prepare the Glaze

Meanwhile, mix all the glaze ingredients in a small saucepan.

Heat over low heat for 5 minutes, just enough to blend the flavors.

Set aside.

4. Caramelize

Increase the barbecue temperature to 375 °F (190 °C).

Generously brush the ribs.

Continue cooking for 20 to 25 minutes, adding a new layer of glaze every 7 to 8 minutes.

5. Finishing

Move the ribs over direct heat for 1 to 2 minutes per side to achieve a nice caramelization.

Remove when the internal temperature reaches about 92 to 95 °C (198 to 203 °F).

Let rest 10 minutes before cutting.

Trace Tip

Finish the dish with a few extra drops of Calvados-finished bourbon barrel-aged maple syrup directly on the hot ribs. The heat will further release the apple, wood, and vanilla aromas that set this limited edition apart.