Maple-Miso Baby Back Ribs

Beef / Recipes with Maple Syrup / Recipes with Maple Vinegar

Preparation Time:
Cooking Time:
4 portions
Metric Imperial



  • 3/4 cup maple syrup (preferably dark syrup for its robust flavour)
  • 2 tsp chili powder
  • 2 tsp smoked paprika
  • 1 tsp Dijon mustard
  • 1 tsp onion powder
  • 1/2 tsp ground black pepper
  • 1 tbsp salt
  • 1/4 tsp ground Cayenne
  • 6 tbsp ketchup
  • 1 tbsp maple vinegar (or cider vinegar)
  • 1 tbsp miso


  • 2 racks baby back ribs


  1. Preheat oven to 160° C (325° F).
  2. Combine all marinade ingredients and mix well.
  3. Brush ribs with marinade.
  4. Place ribs on a baking sheet or in an ovenproof casserole and add water to the depth of about 1 cm (3/8 in), just to create steam.
  5. Cover tightly with aluminum foil and bake 2 hours. Serve at once.

Serve with home-made coleslaw.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes by Marc-André Royal


Beef Recipes

Recipes with Maple Syrup

Recipes with Maple Vinegar

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.