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Grilled Pork Ribs With Maple Garlic Glaze

Juicy, smoky pork ribs meet a sticky maple garlic glaze in a dish that's both bold and comforting
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Calories: 723
Ingredients Equipment Method Video Notes

Ingredients
  

For the Ribs
  • 2 racks pork baby back ribs (about 3 lbs total)
  • 1 tbsp kosher salt
  • 1 tbsp black pepper
  • 1 tbsp smoked paprika
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground mustard
  • ½ tsp cayenne pepper (optional, for heat)
For the Maple Garlic Glaze
  • ½ cup pure maple syrup
  • 3 tbsp soy sauce
  • 2 tbsp apple cider vinegar
  • 4 cloves garlic, finely minced
  • 1 tbsp Dijon mustard
  • 1 tbsp olive oil

Equipment

  • Grill (charcoal or gas)
  • Baking sheet or large tray
  • Aluminum foil
  • Mixing bowl
  • Basting brush
  • Meat thermometer (optional, but helpful)
  • Tongs

Method
 

  1. Preheat and Prepare Ribs:

    Preheat oven to 300°F if starting indoors.
    Remove the thin membrane from the back of the ribs for better texture.
    Pat ribs dry with paper towels.

  2. Season the Ribs:

    In a small bowl, combine salt, pepper, smoked paprika, garlic powder, onion powder, ground mustard, and cayenne (if using).
    Rub the spice mix generously over both sides of the ribs.
    Wrap ribs tightly in aluminum foil and place on a baking sheet.

  3. Bake the Ribs (Optional for Tenderness):

    Place wrapped ribs in the oven and bake at 300°F for 2 hours.
    This step ensures maximum tenderness before finishing on the grill.
    Alternatively, cook ribs on the grill over indirect heat for 2–2½ hours, turning occasionally.

  4. Prepare the Maple Garlic Glaze:

    While the ribs bake or grill, combine all glaze ingredients in a small saucepan:maple syrup, soy sauce, apple cider vinegar, garlic, Dijon mustard, and olive oil.
    Simmer over medium heat for 8–10 minutes, stirring occasionally, until the glaze thickens slightly.
    Remove from heat and set aside.

  5. Grill the Ribs:

    Preheat your grill to medium heat.
    Carefully unwrap ribs (if baked) and transfer to the grill.
    Grill for 10–15 minutes, turning frequently and basting generously with the glaze.
    Aim for a glossy, caramelized coating on all sides.

  6. Rest and Serve:

    Remove ribs from grill and let rest for 5–10 minutes to redistribute juices.
    Brush with any remaining glaze.
    Slice between the bones and serve warm.

Video

Notes

  • For extra smoky flavor: Add wood chips to your grill (like hickory or applewood) and grill the ribs uncovered for the last 15 minutes.
  • Check for doneness: The ribs are done when the meat is tender and begins pulling away from the bone.
  • Glaze control: Don’t add glaze too early—it may burn. Start basting once the ribs are almost done.
  • Make ahead: You can bake the ribs a day ahead and refrigerate them, then glaze and grill right before serving.