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Maple Chipotle Barbecue Braised Ribs

Maple Chipotle Barbecue Braised Ribs. A fall-apart, tender ribs in a sweet and smoky barbecue sauce.  They slow cook to tender perfrction right in your oven.

Maple Chipotle Barbecue Braised Ribs close up photo

Maple Chipotle Barbecue Braised Rib

Originally published February 2014

As Super Bowl weekend approaches, good hearty recipes for wings, ribs and chilli become more popular on Rock Recipes. Fried chicken and other terrific party food fare are in high demand as well.

Uncooked pork ribs on a wooden cutting board

Pork side ribs or back ribs can be used in this recipe.

I recently made a quite big batch of Maple Chipotle Barbecue Sauce. My intention was to incorporate some of it into a recipe for some very saucy, sticky, messy and oh so delicious pork ribs to slow braise in the oven.

Maple Chipotle Barbecue Braised Ribs on a white plate with green onions

Maple Chipotle Barbecue Braised Rib

This recipe was the result of a little experimentation last evening that went very right. Napkins aplenty were at the ready as our family demolished a whole batch of these spicy sweet ribs for dinner.

Get the recipe for Maple Chipotle BBQ Sauce that’s used for the braising sauce here.  It’s great to glaze onto roast chicken too!

Maple Chipotle Barbecue Sauce shown on a whole barbecued chicken

Maple Chipotle Barbecue Sauce on whole roasted chicken.

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Maple Chipotle Barbecue Braised Ribs close up photo
Yield: 8

Maple Chipotle Barbecue Braised Ribs

Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes

Maple Chipotle Barbecue Braised Ribs - fall-apart, tender ribs in a sweet and smoky barbecue sauce that slow cooks right in your oven.


  • 4-5 lbs pork ribs
  • 1 tsp powdered ginger
  • 2 tsp cumin
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon dry thyme
  • 2 tbsp garlic powder
  • 2 tbsp dry oregano
  • 1 ½ tsp kosher salt
  • 1 tsp ground chipotle powder
  • 2 cups Maple Chipotle Barbecue Sauce. Find that recipe here.
  • 1 cup water
  • 1 tsp chipotle powder or to taste
  • 1/2 cup maple syrup
  • 2 cloves minced garlic
  • pinch salt


  1. Combine the ginger, cumin, black pepper, thyme, garlic powder, oregano, salt and chipotle powder.
  2. Rub all over the surface of the ribs. (You can do this step the day before and let the ribs marinate in the spices overnight if you like to really infuse the flavor into the meat.)
  3. Place ribs in a single layer in a large covered roasting pan or on a cookie sheet that you will cover completely with aluminum foil. Cook for about an hour and a half at 300 degrees.
  4. At this stage cut the meat into individual ribs and place in a covered roasting pan. To the pan add all of the remaining ingredients.
  5. Cover and return to the oven for 1 1/2 to 2 hours or until they are very tender with the meat falling off the bones.

Nutrition Information



Serving Size

1 grams

Amount Per Serving Calories 1011Total Fat 71gSaturated Fat 21gTrans Fat 1gUnsaturated Fat 31gCholesterol 238mgSodium 1392mgCarbohydrates 46gFiber 2gSugar 36gProtein 49g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Thursday 9th of July 2015

I make these all the time now - my partner and his mates can't get enough of them - amazing!!

Barry C. Parsons

Monday 3rd of August 2015

That's terrific. They do have great flavor.

Barry C. Parsons

Wednesday 3rd of July 2013

The sauce can be made several days in advance without problem. I'd allow at least a half pound of ribs per person. In my family we have big eaters. A couple of extra pounds would not go astray. ;)


Friday 28th of June 2013

Hi, thanks for sharing this great recipe! I tried it out and I don't think I let the sauce reduce down enough because the sause was still watery when the ribs were done.

I am cooking these for a friendly family competition of 20 people! How many pounds of ribs do you think I should use and how far in advance can I make the maple chipotle sauce?



Barry C. Parsons

Monday 15th of April 2013

Thanks for your concern, Sharon. It's great to have loyal followers like you who always keep me informed on these issues. Because she has not posted the recipe and only linked to it so that folks have to come to my blog to get it, that is within the terms that I allow my photos to be shared with credit to my blog.I really don't know why people start these "blogs" when they do not create any of their own original content. Do they think they are better at collecting stuff off the web than anyone else? I know it's just to get hits on their page for ad revenue but I know that's not what people want: they want real usable content created by real people who can stand behind it.

Al the best and thanks again, Barry.


Sunday 14th of April 2013

Hi Barry ! Today, while I was on Pinterest, I noticed a pin for your Maple Chipotle Ribs. A pinner named Coralyn Fisk has the picture on her "blog" ( I use that term loosely ) She may be blog scraping. I've been following your blog and your recipes are great. I also follow you on Pinterest. Because I am not well versed in how blogs work, you may welcome the link and I may be out of line and wasting your time. If this person is not above board, I will report her or him and try to remove them from some group boards. If I could leave an E-Mail address that is not public,I would. Yours Truely, Sharon Crawford

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