Fall is here, and with it comes the best grilling weather! Whether a charcoal king or a propane princess, you can master Grilled Spareribs with Maple-Chipotle Glaze from our Autumn Grilling Series. You can produce a mouthwatering meal with your family and friends drooling with the proper technique and a few simple ingredients.
You'll start with a delicious sugar and spice rub to slather onto your ribs. After that, fire up the grill and get ready to cook your ribs for 90 minutes with indirect-medium-low heat. Keep the flame burning and the BBQ temperature low for best results. Every few minutes, brush your ribs with a tasty glaze made with maple syrup, chipotle chile, cider vinegar, Dijon mustard, and ketchup. The sweet maple syrup and smoky chipotle create an unbeatable flavor combination that will make your ribs the talk of the town!
This autumn, forget the oven and be the envy of your neighborhood. We promise you’ll love the taste of Grilled Spareribs with Maple-Chipotle Glaze, and your friends and family will thank you for introducing them to this delicious dish. Spend some time at the grill and enjoy the crisp air, beautiful sunsets, and, most importantly, the heavenly aroma of your ribs cooking to perfection. Try the Grilled Spareribs with Maple-Chipotle Glaze recipe from the Autumn Grilling Series today!
Grilled Spareribs with Maple-Chipotle Glaze Ingredients
For the ribs
- 1 Tbs. granulated sugar
- 1 Tbs. chili powder
- 1/2 tsp. ground cumin
- Kosher salt and freshly ground black pepper
- 2 racks of pork spareribs (about 9 lbs.)
For the glaze
- 3/4 cup pure maple syrup
- 1 chipotle chile, chopped, plus 3 Tbs. adobo sauce (from a can of chipotles en adobo)
- 2 Tbs. ketchup
- 1-1/2 Tbs. Dijon mustard
- 1 Tbs. cider vinegar
Grilled Spareribs with Maple-Chipotle Glaze Directions
- Prepare grill: light the front burner to medium-low and leave the back burner(s) off. Clean and oil the grill grates.
- Mix the sugar and spices in a small bowl with four tsp. of salt and one tsp. of pepper, and pat over both sides of the ribs. Let sit at room temperature while the grill heats.
- Set the ribs meaty side up over the cool zone of the fire and cook covered (with the vents open on a charcoal grill) until the ribs brown and become tender (a paring knife should easily slice into the meat, and the ribs should sag if you hold the center up with a pair of tongs), about 1-1/2 hours.
- Stir together the maple syrup, chipotle chile adobo sauce, ketchup, mustard, and vinegar in a medium bowl until combined.
- Brush the ribs with half the glaze and cook with the grill covered, brushing the meat every couple minutes until the glaze browns and becomes sticky on the ribs, about 15 minutes. Remove the ribs from the grill, brush with the remaining glaze, and let cool for a couple of minutes; cut in half (meaty side down so they're easier to slice), and serve.