Maple Glazed Oven Ribs That’ll Blow Your Backyard BBQ Out of the Water

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!