With just a hint of heat, these smoky maple-glazed ribs are the perfect mix of sweet and savory. The slow smoking process gives the meat a deep flavor, and the maple glaze makes the outside taste sweet and caramelized.

Ingredients: 3 racks of baby back ribs. 1 cup maple syrup. 1/2 cup soy sauce. 1/4 cup Dijon mustard. 3 cloves garlic, minced. 1 teaspoon smoked paprika. 1 teaspoon onion powder. 1/2 teaspoon black pepper. 1/4 teaspoon cayenne pepper. Wood chips for smoking.

Instructions: For cooking over indirect heat, heat your grill to 225F 107C. Take off the membrane from the back of the ribs so that the flavor can get in better. Mix maple syrup, soy sauce, Dijon mustard, minced garlic, smoked paprika, onion powder, black pepper, and cayenne pepper in a bowl. Use a whisk to make the glaze. For two hours, smoke the ribs on the grill with wood chips. Every 10 minutes for the last 30 minutes, brush the ribs with the maple glaze. Take the ribs off the grill when they are soft and have a nice caramelized crust. Before cutting between the bones, let the ribs rest for 10 minutes. Smoked maple glaze on the ribs should be served with extra glaze on the side.

Prep Time: 20 minutes

Cook Time: 150 minutes