Maple Glazed Oven Ribs That’ll Blow Your Backyard BBQ Out of the Water
Sara St. Peter
If you're looking to impress your guests—or let’s be real, just yourself—with a rack of perfectly tender, sweet-and-smoky ribs, this is your moment. These Maple Glazed Oven Ribs are rubbed down with a spiced maple sugar blend, baked low and slow, then slathered in Wood’s Maple Barbecue Sauce for a sticky, caramelized finish that’s fall apart delish and worth licking your fingers over.
Why You’ll Love These Ribs
- 🍁 Maple Sugar Dry Rub: A sweet and savory blend of spices and Wood’s Maple Sugar for that perfect crust.
- 🔥 Slow Oven Bake: Tender ribs cooked at low heat mean zero grill required.
- 💥 Wood’s BBQ Glaze: A smoky-sweet glaze from Vermont’s finest adds bold, saucy character.
- 👌 Crispy Finish: Finish in a hot oven—or under the broiler—for the ultimate bark.
Tips for Rib Perfection
- Remove the silverskin membrane before baking—it’s a game-changer for tenderness.
- Use a generous dry rub on both sides of the ribs for max flavor.
- Wrap tightly in foil to trap all that juicy goodness while baking.
- Check internal temperature with a meat thermometer: aim for 190°F before the final glaze.
- Want an extra caramelized crunch? Pop them under the broiler for a few minutes—but watch closely!
Storage & Reheating
Got leftovers? (Unlikely.) Store them in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months. Reheat in foil at 300°F for 30 minutes—still juicy, still glorious.
Ready to wow your crowd? This rib recipe is your secret weapon. Serve with a side of slaw, cornbread, or smoked beans and prepare for total silence—because everyone’s busy eating.
Check out the full ingredient list and instructions on our recipe card to get started!
Maple Glazed Oven Ribs
Rated 5.0 stars by 1 users
Servings
4
Prep Time
10 minutes
Cook Time
2 hours 5-3 minutes
Ingredients
- 6-8 lbs of pork baby back ribs
-
½ cup Wood’s maple sugar
- ½ a cup brown sugar
-
1-2 cups Wood’s BBQ Sauce
- 1 tablespoon Himalayan salt
- 1 tablespoon black pepper
- 2 teaspoons smoked paprika
- 2 teaspoons of chili powder
- 2 teaspoons granulated garlic
- 2 teaspoons of onion powder
- 2 teaspoons of ground mustard
- 1 ½ teaspoons of ground cinnamon
Directions
- Preheat oven to 275°F
- Dry your ribs with paper towels after removing them from the package.
- Play ribs meat side down. Run a knife over the back of the ribs lightly to lift the thin “silver skin” or membrane from the back of the ribs. Once lifted, use your fingers and a paper towel to grab hold of it and pull it off. Leaving this membrane will make your ribs tough. Throw it away when you’re done.
- Grab a baking sheet and lay out a sheet of thick aluminum foil or two sheets of thin foil, then set it aside.
- In a small bowl, mix all of your ingredients together except the Wood’s BBQ Sauce, until they’re evenly combined, then rub the mix over both sides of your ribs and place them on your pan in the middle of your foil. Cover the ribs with a second sheet of foil and crimp the ends all the way around to form a packet that will hold all the juices.
- Place your ribs in the oven and bake for 2 ½ to 3 hours, or until the internal temperature reaches 190°F. Check them with the meat thermometer at the two-hour mark.
- Once they reach 190°F, raise the oven temperature to 425°F and remove the ribs from the oven.
- Carefully open the foil, remove the ribs from the juices, and place them directly on the baking sheet uncovered.
- Brush the ribs on top with Wood’s barbecue sauce, using a pastry brush, and return them to the oven for an additional 10 minutes to crisp up. Check them frequently at this stage to make sure they’re done to your desired crispness.
- Serve with additional Woods barbecue sauce for a saucy finish, if preferred.
Recipe Note
If you like a more caramelized, crunchier rib, you can always put them under the broiler for a few minutes and watch closely. Broiler time will vary widely depending on your oven.
You can store any leftovers in an air-tight container in the refrigerator for three days or freeze them up to three months. To reheat the ribs just defrost them, wrap them in foil, and bake them for 30 minutes at 300°F.