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Maple Glazed Ribs

"Basted with a savory sweet sauce, these ribs are definitely finger-licking good!"
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3 h 40 m servings 485 cals
Original recipe yields 6 servings


  • Calories:
  • 485 kcal
  • 24%
  • Fat:
  • 29.5 g
  • 45%
  • Carbs:
  • 30.5g
  • 10%
  • Protein:
  • 24.2 g
  • 48%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 411 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place ribs in a large pot, and cover with water. Cover, and simmer for 1 hour, or until meat is tender. Drain, and transfer ribs to a shallow dish.
  2. In a small saucepan, stir together the maple syrup, brown sugar, ketchup, vinegar, Worcestershire sauce, salt, and mustard powder. Bring to a low boil, and cook for 5 minutes, stirring frequently. Cool slightly, then pour over ribs, and marinate in the refrigerator for 2 hours.
  3. Prepare grill for cooking with indirect heat. Remove ribs from marinade. Transfer marinade to a small saucepan, and boil for several minutes.
  4. Lightly oil grate. Cook for about 20 minutes, basting with the cooked marinade frequently, until nicely glazed.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 165
  1. 209 Ratings

Most helpful positive review

Instead of boiling the ribs, I would suggest baking them at 250 degrees for about 3 hours (if you have the time...) this keeps in all the natural flavors- the marinade is great! I added a littl...

Most helpful critical review

The marinade was not easy to work with and I don't think it made a big difference in flavor. I think I could have just boiled the ribs and got the same result.

Most helpful
Most positive
Least positive

Instead of boiling the ribs, I would suggest baking them at 250 degrees for about 3 hours (if you have the time...) this keeps in all the natural flavors- the marinade is great! I added a littl...

Excellent recipe, my best ribs ever. I boiled the ribs for 10 minutes, baked them in this sauce for about 2 hours at 300F, then grilled them for about 15 minutes using indirect heat on the BBQ....

I use this recipe time and time again, and I always get rave reviews. I usually double the sauce so there's extra for people who like to dip.

This is great. I simply put the ribs [I used spare ribs] in my slow cooker- mixed the remaining ingredients, and cooked for about 5 hours. Then transferred to the bbq for a few minutes each side...

OOooh, this is so tasty. My kids and I have a sweet tooth but my husband is a savoury man. Well, when I made these the other night there (baked in casserole dish for 3hrs lid off for final 1/2 ...

These were FANTASTIC! I used Bullseye BBQ sauce in place of the ketchup for some bite and DH and I couldn't stop eating them. So sweet and delicious we're getting more ribs this weekend to try i...

Sauce is really good. Sweet and slightly tangy, not the standard red BBQ sauce flavor at all. Instead of boiling, I tented the ribs in foil and placed in the oven at about 335 F for about 2.5 ...

Karen, this recipe was so easy and delicious! I'd never cooked ribs before, but followed your directions to the letter and the ribs turned out beautifully -- so succulent, tender and flavorful....

These were really good and sticky! I didn't have any maple syrup but i used pancake syrup :-) It was good! I will make them again!