The secret to these sweet BBQ ribs is in the delicious maple glaze. It’s flavorful with just a hint of tang to balance. Finishing them on the grill offers nice smokiness, but the oven-baked option is equally delicious.
Ribs like these are a great option for backyard barbecues and grills because they are naturally allergy-friendly. Lea & Perrins Worcestershire is actually gluten-free and soy-free (but check with your guests to ensure it is safe for them). And the other ingredients are naturally free of top allergens.
Pair these sweet BBQ ribs with allergy-friendly coleslaw and grilled corn (with salt, herbs and spices, not butter) for an all-around winning meal.
Special Diet Notes: Sweet BBQ Ribs
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, and soy-free.
- 3 pounds baby back pork ribs
- ¾ cup maple syrup
- 2 tablespoons packed brown sugar
- 2 tablespoons ketchup
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon mustard powder
- Place the ribs in a large pot, and cover with water. Cover and simmer for 1 hour, or until the meat is tender. Drain and transfer the ribs to a shallow dish.
- In a small saucepan, whisk together the maple syrup, brown sugar, ketchup, vinegar, Worcestershire sauce, salt, and mustard powder. Place the pan over medium-low heat and bring it to a low boil. Cook for 5 minutes, stirring frequently.
- Let the sauce cool for 10 minutes, then pour it over the ribs.
- Refrigerate the ribs for at least 4 hours, but preferably overnight.
- Prepare your grill for cooking with indirect heat. Remove the ribs from marinade.
- Transfer the excess marinade to a small saucepan, and boil it for 5 minutes, stirring often.
- Cook the ribs on your grill for about 20 minutes, basting with the cooked marinade frequently, until nicely glazed.