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