Dry-Rubbed Maple-Glazed Baby Back Ribs

Mmm…ribs. There’s something incredibly satisfying about knawing on some bones to get the last bits of meat off, and your fingers sticky and messy from the rib sauce. An incredibly messy affair. An incredibly delicious affair. An incredibly easy affair.



True, some of the best ribs I’ve had are made over the BBQ, allowing them to absorb the smokiness and charred flavours of the grill. Alas, living in an apartment, I’m not inclined to such luxury. But delicious ribs can also be made in the oven. While these ribs aren’t the fall-off-the-bone kind that some of you may be used to, they’re juicy and packed full of flavour.

I did a dry-rub of various spices and herbs in my pantry: chilli powder, cinnamon, thyme, salt, pepper and paprika. Feel free to use whatever combination you want and have in your own pantry—this is the time for you to go wild and try some exciting flavour combinations.

Served the ribs with a side of red wine-balsamic braised red cabbage and crispy roasted potatoes.



Dry-Rubbed Maple-Glazed Baby Back Ribs
Serves 2

1 pound baby back ribs, about 5 to 6 ribs per person
Various spices and herbs for the dry rub
Olive oil
Maple syrup, for glazing

Remove any excess fat and membrane from the ribs. Rub the ribs with the herbs and spices and a touch of oil. Allow to sit for at least 2 hours.

Preheat the oven to 325°F. Line a baking sheet with aluminum foil and rub a little olive oil over it. Place the ribs on the sheet and bake in the oven for 2 hours. In the last half hour, baste the ribs with maple syrup every 10 minutes.

Remove ribs from oven and let rest for 5 minutes. Cut into individual ribs and serve.