Barbecued Pork Ribs with Maple Rub

Maple sugar, which is available at specialty-food stores, adds a distinctive taste to this dish, but light-brown sugar can be substituted.

  • Servings: 16

Source: Martha Stewart Living, September 1996


  • 2 pounds maple sugar
  • 1/4 cup salt
  • 2 tablespoons paprika
  • 1/4 cup freshly ground black pepper
  • 2 tablespoons fresh thyme, leaves
  • 4 cloves garlic, minced
  • Zest of 2 lemons
  • 1/4 cup olive oil
  • 4 racks pork spareribs, 3 pounds each


  1. Combine sugar, salt, paprika, pepper, thyme, garlic, and zest; spread on a sheet pan; let stand at room temperature overnight so sugar will be hard and dry. Grind in food processor to fine powder.

  2. Brush ribs with oil; lightly coat with sugar mixture.

  3. Preheat grill or grill pan to medium hot; grill ribs, fat side down first, until meat is just coming off the bone, 20 to 30 minutes per side. Cool slightly. Slice into individual ribs, and serve.


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