Maple-Glazed BBQ Ribs
Maple syrup does double duty here, boiled down with wine, soy, Worcestershire and cider vinegar into a dark, sticky baste. The sweetness meets a rub of smoked paprika and a hefty dose of cayenne, so the heat pushes back against the glaze. Hickory smoke and a long, repeated basting build the lacquered crust, and a last blast over the grill browns it properly. A good choice for a slow weekend cookout.
Instructions
Mix the salt, brown sugar, smoked paprika and cayenne in a bowl. Rub the mixture over the whole slab of spareribs, covering both sides.
Refrigerate the seasoned ribs for at least 1 hour so the rub has time to work into the meat.
Set up a smoker, or a charcoal grill arranged for indirect heat, at 350°F (175°C). Add the hickory chunks so they give off smoke while the ribs cook.
Pour the maple syrup, white wine, Worcestershire sauce, soy sauce and cider vinegar into a pot. Bring it to a boil over high heat and cook until the liquid has reduced by half and looks syrupy.
Put the ribs in the smoker or on the indirect side of the grill. Cook for 3 to 4 hours, basting often with the maple mixture and keeping the temperature steady.
Brush the ribs with the remaining glaze and move them to a medium-high grill. Leave them there until the surface is well browned.
Let the ribs rest for 15 minutes, then cut between the bones and serve.
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