Sticky Maple Smoked Paprika Pork Ribs with Red Chilli
These maple smoked paprika pork ribs are cooked low and slow on the barbecue, then brushed with a glossy glaze of maple syrup, smoked paprika and red chilli. The result is tender pork, smoky sweetness and a soft warming finish.
Ingredients
- 2 kg pork ribs membrane removed
- 2 tsp fine sea salt
- 1 tsp black pepper cracked
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
For the maple smoked paprika glaze
- 100 ml maple syrup
- 2 tbsp tomato purée
- 2 tbsp apple cider vinegar
- 2 tbsp soy sauce
- 1 tbsp Dijon mustard
- 2 tbsp smoked paprika
- 1 tsp hot paprika
- 2 red chillies finely chopped
- 4 garlic cloves finely grated
- 1 shallot finely minced
- 20 ml olive oil
- 60 ml apple juice
- 1 tbsp dark brown sugar
Instructions
Trim and season the ribs
- Pat the ribs dry and remove the membrane from the back if needed. Mix the salt, pepper, smoked paprika, garlic powder, onion powder and cumin in a small bowl. Rub the seasoning evenly over both sides of the ribs.
Set up the BBQ
- Prepare your BBQ for indirect cooking at 150°C to 160°C. Keep one side hotter and one side cooler. You want steady, gentle heat for most of the cook, not a raging fire that turns the sugar bitter before the ribs are tender.
Begin the first stage of cooking
- Place the ribs bone side down in a foil tray or directly on the indirect side of the grill. Close the lid and cook for 1 hour 30 minutes, checking only occasionally to keep the temperature stable.
Make the maple paprika glaze
- Heat the olive oil in a saucepan over low heat. Add the shallot and cook for 2 to 3 minutes until softened. Stir in the garlic, red chilli, smoked paprika and hot paprika for 30 seconds. Add the maple syrup, tomato purée, cider vinegar, soy sauce, Dijon mustard, apple juice and dark brown sugar. Simmer gently for 6 to 8 minutes until glossy and lightly thickened.
Glaze the ribs
- Brush a thin layer of glaze over the ribs and return them to the indirect side of the BBQ. Cook for 15 minutes, then brush again. Repeat once more if the ribs still look thirsty or patchy.
Finish over higher heat
- Move the ribs closer to the hotter side of the BBQ for 5 to 7 minutes to set the glaze. Turn carefully once if needed. Watch them closely so the maple glaze catches in spots without turning acrid.
Rest and serve
- Remove the ribs from the heat and rest for 10 minutes. Slice between the bones and serve with extra glaze on the side if you have any left.
Notes
Maple syrup is doing more than sweetening here. It gives the glaze a sort of rounded, almost buttery edge that suits pork ribs brilliantly. I use proper maple syrup rather than pancake syrup because the flavour is cleaner and less cloying. Grade amber or dark works especially well, since it brings a bit more depth to the sauce.
Paprika deserves a bit of attention too. A good smoked paprika gives warmth and body, while hot paprika sharpens the finish without turning the glaze aggressive. I still use fresh red chilli because it adds a brighter, greener heat. The mix of dried and fresh chilli flavours keeps the sauce from tasting flat or dusty.
Nutrition
Calories: 790kcalCarbohydrates: 26gProtein: 41gFat: 56gSaturated Fat: 18gPolyunsaturated Fat: 6gMonounsaturated Fat: 24gTrans Fat: 0.2gCholesterol: 166mgSodium: 920mgPotassium: 760mgFiber: 1.8gSugar: 20gVitamin A: 1320IUCalcium: 88mgIron: 3.1mg
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