Maple chipotle BBQ sticky pork ribs

Maple chipotle BBQ sticky pork ribs

Man Food
Billy Law

Forget about cutlery, get right down to it with your fingers — that's the only way to enjoy these smoking hot BBQ ribs smothered in sticky maple syrup and chipotle glaze. Have a stack of tissues ready to wipe those sticky fingers.


Quantity Ingredient
2kg american-style pork spareribs

Dry rub spice mix

Quantity Ingredient
115g soft brown sugar
30g paprika
1 tablespoon freshly ground black pepper
1 tablespoon salt
1 tablespoon chilli powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper

Barbecue sauce

Quantity Ingredient
2 chipotle peppers, coarsely chopped
250ml american barbecue sauce, such as Sweet Baby Ray’s
80ml maple syrup
3 garlic cloves, crushed
1/2 teaspoon cayenne pepper
pinch sea salt


  1. First, remove the membrane on the back of the ribs. Insert a butter knife between the membrane and the meat at one end. Work your fingers around under it to loosen the membrane. Once you can get a good grip on it, without ripping it, gently pull the membrane off and discard. Trim off any excess fat on the sides and tidy up the ribs.
  2. To make the dry rub mix, combine all the ingredients together. Rub the ribs with the spice mix and marinate in the refrigerator for at least 1 hour but no more than 3 hours.
  3. Preheat the oven to 150ºC, place the ribs in a single layer in a large roasting tin. Cover the tin with two layers of foil and make sure it is fully sealed. Cook for 1 1⁄2 hours.
  4. Meanwhile, to make the barbecue sauce, soak the chipotle peppers in 500 ml hot water for 30 minutes or until softened. Put the peppers together with 60 ml of the water in a food processor and blend to a purée. Mix the purée with the remaining barbecue sauce ingredients in a jug. Set 125 ml of the sauce aside and pour the remaining sauce over the ribs. Cover and return to the oven for a further 1 1⁄2 hours or until the ribs are fall-off-the-bone tender, turning once at the half-time interval. Transfer the ribs to a tray and pour any pan juices into the jug of sauce set aside earlier, then mix well.
  5. Preheat a barbecue grill to high, place the ribs on the hot grill, brush a thick coat of sauce on each side of the ribs and grill until well caramelised all over. Let them rest for 5 minutes then serve with the reserved barbecue sauce on the side.
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