When January comes and we’re all full of big meals with starches, gravies, roasted this, that and the other thing, it’s nice t
o have something warm to nibble on and satisfy that need for a little something. These ribs are easy to prepare, freeze well, warm up from frozen easily and have the right amount of kick. Enjoy!!
Chili Maple Barbecued Ribs
Choose baby backs or spareribs, th
en follow our three simple steps: Season, bake, and grill. Use Union Street Chili Maple BBQ Sauce emboldened with the ribs’ own juices to give the ribs a final sticky-sweet shellacking. A real quick dish that we’ve offered since 1994!
- active: 20 minutes
- total: 2 1/2 – 3 1/2 hours
- 2 1/2 tablespoons kosher salt
- 15 ml Union Street Cajun Spice
- 1 L. Union Street BBQ Sauce
- 250 ml Dry Red Wine
- 8 pounds baby back pork ribs (8 racks)
- Low-salt chicken broth (optional)
- Preheat oven to 350°. Rub spices all over ribs and place in a deep oven ware dish.
- Combine red wine and bbq sauce and pour over ribs.
- Cover pan snugly with resinite wrap and then again with foil – making sure to cover all the plastic wrap with the foil and seal tightly.
- Bake ribs until very tender but not falling apart, about 2 hours for baby backs and 3 hours for spareribs. Carefully unwrap ribs; pour any juices from pan into a 4-cup heatproof measuring cup; reserve juices. Let ribs cool completely. DO AHEAD: Ribs can be bakedup to 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through). Cover and chill juices. Rewrap ribs and chill.
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Add broth or water to rib juices, if needed, to measure 1 1/2 cups.
- Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce.