Smokin Maple Bacon Beer Baby Back Ribs
Get ready to elevate your barbecue game with these irresistible Smokin' Maple Bacon Beer Baby Back Ribs! Featuring tender, fall-off-the-bone baby back ribs coated in a bold, smoky dry rub, this recipe takes flavor to the next level with a decadent maple-bacon-beer glaze. The glaze combines the rich sweetness of maple syrup, the savory crunch of crisped bacon, and the malty depth of amber beer, all brought together with a touch of liquid smoke for that authentic BBQ flavor. Slow-cooked to perfection and finished on the grill for a caramelized, slightly charred crust, these ribs are a show-stopping centerpiece for any gathering. Ideal for backyard barbecues, game day feasts, or a special family dinner, these Sweet and Smoky Maple Beer Ribs are guaranteed to impress.
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Recipe Information
Ingredients
- 2 racks Baby back ribs
- 2 tablespoons Kosher salt
- 1 tablespoon Black pepper
- 1 tablespoon Paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 teaspoon Ground cayenne pepper
- 0.5 cup Maple syrup
- 4 slices Bacon, diced
- 0.5 cup Beer (amber or lager)
- 2 tablespoons Brown sugar
- 1 teaspoon Liquid smoke
Instructions
Remove the thin membrane from the back of the baby back ribs by sliding a knife under it and pulling it off with a paper towel for better grip.
In a small bowl, mix together the kosher salt, black pepper, paprika, garlic powder, onion powder, and ground cayenne pepper. Rub this spice mixture generously over the ribs on both sides.
Wrap each rack of ribs tightly in aluminum foil and let them rest for at least 1 hour in the refrigerator. For deeper flavor, you can marinate them overnight.
Preheat your oven or smoker to 275°F (135°C). If using a smoker, add wood chips (e.g., hickory, apple, or maple) for flavor.
Place the wrapped ribs on a baking sheet if using an oven, or directly onto the smoker grates. Cook for 2.5 to 3 hours until the ribs are tender but not falling apart.
While the ribs are cooking, prepare the maple-bacon-beer glaze. Start by cooking the diced bacon in a saucepan over medium heat until crisp. Remove the cooked bacon with a slotted spoon and set it aside.
Drain excess bacon fat from the pan, reserving about 1 tablespoon. Add the maple syrup, beer, brown sugar, and liquid smoke to the pan with the reserved bacon fat. Stir and bring the mixture to a gentle simmer for 5-7 minutes, or until slightly thickened. Stir the cooked bacon back into the glaze.
After 3 hours, carefully remove the ribs from the oven or smoker and unwrap them. Brush the ribs generously with the maple-bacon-beer glaze on both sides.
Preheat a grill to medium-high heat (about 400°F/200°C) or increase the smoker temperature to high. Grill the ribs for 5-10 minutes per side, basting with more glaze as you go, until they develop a caramelized and slightly charred crust.
Let the ribs rest for 5 minutes, then slice them between the bones and serve warm. Enjoy!
Nutrition Facts
Calories |
1504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.8 g | 132% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 366 mg | 122% | |
| Sodium | 1388 mg | 60% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 33.7 g | ||
| Protein | 98.0 g | 196% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 130 mg | 10% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1391 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
