Maple Ribs

Finger licking good as never before!


  • 3 lb back ribs
  • 3/4 cup of Prestige Maple Syrup
  • 2 tbsp. packed brown sugar
  • 2 tbsp. Ketchup
  • 1 tbsp. apple cider vinegar
  • 1 tbsp. Worcestershire sauce
  • 1/2 tsp. salt
  • 1/2 tsp. dry mustard


  1. Place the spare ribs in a large saucepan. Cover with water and simmer over medium-low heat for 1 hour, or until tender. Drain and place the meat in a shallow dish.
  2. In a small saucepan, combine maple syrup, brown sugar, ketchup, apple cider vinegar, Worcestershire sauce, salt, and dry mustard. Bring to a boil and simmer for 5 minutes, stirring often. Let cool slightly, then pour over the spare ribs and let marinate in the refrigerator for at least 2 hours.
  3. Preheat the barbecue for indirect cooking. Remove the ribs from the marinade, transfer the marinade to a saucepan and boil for several minutes.
  4. Lightly oil barbecue grill and cook ribs for about 20 minutes, basting frequently with marinade.

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