Sticky, sweet, savory, fall off the bone; everything smoked ribs should be. By using both the maple plank and the maple syrup you achieve a deep and unforgettable flavor.
- 2 lb pork side ribs
- 1 cup pure maple syrup
- 3 tbsp frozen orange juice concentrate
- 3 tbsp ketchup
- 2 tbsp soy sauce
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp curry powder
- 1 clove garlic, minced
- 2 green onions, minced
- 1 tbsp toasted sesame seeds
- Soak maple planks in sink or clean bucket filled with water for at least 1 hour. (this can be done during first stage of cooking the ribs)
- Light one side of your barbecue, and preheat until temperature gauge shows 350Â°F. Place ribs meat side up in a roasting pan. Cover pan tightly with foil and place on the unlit side of your barbecue. Bake for 1 1/4 hours. This step can also be done in the oven.
- In a saucepan over MEDIUM heat on the stove or on the sideburner of the barbecue, combine maple syrup, orange juice concentrate, ketchup, soy sauce, mustard and Worcestershire sauce. Stir in curry powder, garlic and green onions. Simmer for 15 minutes, stirring occasionally.
- Remove ribs from roasting pan, and baste completely meat side and bone side with still warm sauce. Retain 1/2 of sauce for additional basting. Place ribs on soaked maple planks bone side down. Put the planks with the ribs on them on one side of the barbecue with LOW heat setting directly underneath them. Turn the other side of the barbecue to HIGH and close lid. Keep temperature around 350Â°F. Planks should begin to smoke within a few minutes, and produce a sweet fragrant smoke in your barbecue. Adjust the amount of smoke you would like to add by increasing/ decreasing direct heat underneath the planks, and opening/closing the lid. Do not allow planks to catch fire. Allow ribs to cook on the planks for 25 minutes. Use remaining sauce to baste ribs several times throughout cooking. Remove planks with ribs on them from the grill and place the planks directly on a plate or tray for serving.