Maple-Mustard Glazed Spare Ribs with Charred Apple Slaw (Grilled)

How to Make Maple-Mustard Glazed Spare Ribs with Charred Apple Slaw (Grilled)

1. 1

   Step 1: Trim, prep and rub the ribs

   Remove the membrane from the back of the spare ribs and trim any excess fat. Pat the ribs dry and massage the dry rub evenly over both sides; let rest at room temperature for 20 minutes or refrigerate and bring back to room temp before grilling.

   For this step

   • 3 lbPork spare ribs (trimmed, membrane removed)
   • 3 tbspDry rub (kosher salt, black pepper, brown sugar, smoked paprika)
   
2. 2

   Step 2: Set up the grill for indirect low-and-slow heat

   Preheat a gas or charcoal grill for two-zone cooking: target 250–275°F (120–135°C) in the indirect zone. Place the ribs bone-side down on the indirect side, cover, and cook low and slow for about 2 to 2¼ hours until tender but not falling apart.
   
3. 3

   Step 3: Make the maple-mustard glaze and finish the ribs

   While ribs cook, whisk together maple syrup, Dijon mustard and apple cider vinegar in a small saucepan and warm briefly until smooth; reduce a minute to slightly thicken. During the last 15–20 minutes of cooking, brush the glaze on the ribs a couple of times, moving them over direct medium heat for 2–3 minutes per side at the end to caramelize—watch closely to prevent burning.

   For this step

   • 1/2 cupPure maple syrup
   • 2 tbspDijon mustard
   • 3 tbspApple cider vinegar
   
4. 4

   Step 4: Char apples and toss the slaw

   Brush apple halves lightly with a bit of olive oil and sear apple-side down on the hot grill until char marks form and the flesh softens slightly, about 2–3 minutes per side. Thinly slice the charred apples, toss with the sliced red cabbage, remaining olive oil and a splash of apple cider vinegar (season to taste) for a crisp, slightly smoky slaw.

   For this step

   • 2 mediumFirm apples (Honeycrisp or Gala), halved and cored for charring
   • 3 cupsRed cabbage, thinly sliced
   • 2 tbspExtra-virgin olive oil
   
5. 5

   Step 5: Rest and slice the ribs

   Transfer glazed ribs to a cutting board and let rest for 10 minutes to let juices redistribute and the glaze set. Slice between the bones into individual ribs or sections and arrange on a platter.
6. 6

   Step 6: Plate and serve

   Serve warm ribs alongside the charred-apple slaw, spooning any reserved glaze over the meat. Garnish with extra apple slices or finely chopped herbs if desired and enjoy immediately.
   

1. Remove the membrane from the back of the spare ribs and trim any excess fat. Pat the ribs dry and massage the dry rub evenly over both sides; let rest at room temperature for 20 minutes or refrigerate and bring back to room temp before grilling.
2. Preheat a gas or charcoal grill for two-zone cooking: target 250–275°F (120–135°C) in the indirect zone. Place the ribs bone-side down on the indirect side, cover, and cook low and slow for about 2 to 2¼ hours until tender but not falling apart.
3. While ribs cook, whisk together maple syrup, Dijon mustard and apple cider vinegar in a small saucepan and warm briefly until smooth; reduce a minute to slightly thicken. During the last 15–20 minutes of cooking, brush the glaze on the ribs a couple of times, moving them over direct medium heat for 2–3 minutes per side at the end to caramelize—watch closely to prevent burning.
4. Brush apple halves lightly with a bit of olive oil and sear apple-side down on the hot grill until char marks form and the flesh softens slightly, about 2–3 minutes per side. Thinly slice the charred apples, toss with the sliced red cabbage, remaining olive oil and a splash of apple cider vinegar (season to taste) for a crisp, slightly smoky slaw.
5. Transfer glazed ribs to a cutting board and let rest for 10 minutes to let juices redistribute and the glaze set. Slice between the bones into individual ribs or sections and arrange on a platter.
6. Serve warm ribs alongside the charred-apple slaw, spooning any reserved glaze over the meat. Garnish with extra apple slices or finely chopped herbs if desired and enjoy immediately.