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

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!

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