Maple Vinegar Barbecue Ribs


  • 6 to 8 lbs, lean St. Louis cut spare ribs
  • 1 cup pure Maple syrup
  • 1 cup ketchup
  • 1/4 cup vinegar
  • 2 tbs Worcestershire sauce
  • 4 tsp onion salt
  • 1 tsp chili powder
  • 2 tsp dry mustard
  • Combine all ingredients except for the ribs in a sauce pan and bring to a simmer. Cook for 10 minutes then let cool.
  • Place the rib racks over indirect heat over charcoal and let cook for 1 and 1/2 hours, turning once.
  • Brush ribs well on both sides with the barbecue mixture, taking care not to burn.
  • Cook for another 30 minutes, basting frequently.

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