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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




  • 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. Step 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. Step 2

    Brush ribs with oil; lightly coat with sugar mixture.

  3. Step 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.

Martha Stewart Living, September 1996



Reviews (1)

  • 8 Jan, 2008

    I have used brown sugar instead of maple sugar, because it is difficult to find it in my area. The lemon peel is definitely a great addition.