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

Name: Maple-Mustard Glazed Spare Ribs with Charred Apple Slaw (Grilled)
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 4 servings
Cuisine: American
Ingredients: 3 lb Pork spare ribs (trimmed, membrane removed); 3 tbsp Dry rub (kosher salt, black pepper, brown sugar, smoked paprika); 0.5 cup Pure maple syrup; 2 tbsp Dijon mustard; 3 tbsp Apple cider vinegar; 2 medium Firm apples (Honeycrisp or Gala), halved and cored for charring; 3 cups Red cabbage, thinly sliced; 2 tbsp Extra-virgin olive oil

Tender spare ribs slow-grilled and finished with a shiny maple-mustard glaze, paired with a bright charred-apple slaw for contrast. The seasonal apple + maple pairing brings a sweet-savory balance that elevates the classic BBQ profile without relying on a heavy bottled sauce.

0.0(0 reviews)

Prep: 30m · Cook: 150m · Total180 mins

DifficultyMedium

Serves4

AuthorJake

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

Jake's note

"This dish shines at weekend cookouts or a cozy autumn dinner when apples and maple are at their best. Home cooks will love the simple glaze and the crisp, charred-apple slaw that keeps each bite lively."

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

This recipe is all about balance: meaty spare ribs cooked low and slow until they give under a gentle press, finished with a glossy maple-mustard glaze that brings sweetness, tang and a touch of heat without burying the pork. The spare ribs’ higher fat content than baby backs makes them ideal for this treatment — the slow render gives a succulent interior while the maple glaze seals in flavor and adds a caramelized sheen. Charred apples and crisp red cabbage cut through the richness with clean acidity and a faint smoke that ties the plate together.

I designed this version for home grillers who want a classic BBQ note without relying on bottled sauces. The glaze is simple but precise: maple for body, Dijon for brightness, cider vinegar for lift; applied late to avoid bitter burn. The charred-apple slaw is more than garnish — it provides texture and seasonal sweetness that echoes the maple, making the dish feel thoughtful and balanced for backyard dinners, casual dinner parties, or a weekend family meal when you want something slightly elevated but not fussy.

Plan your timing

Enter your target meal time:

3:55 pm–4:25 pm→Trim, prep and rub the ribs

4:25 pm–4:55 pm→Set up the grill for indirect low-and-slow heat

4:55 pm–5:25 pm→Make the maple-mustard glaze and finish the ribs

5:25 pm–5:55 pm→Char apples and toss the slaw

5:55 pm–6:25 pm→Rest and slice the ribs

6:25 pm–6:55 pm→Plate and serve

Ingredients

Yield

Instructions

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)

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.

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

0.5 cupPure maple syrup
2 tbspDijon mustard
3 tbspApple cider vinegar

Make the maple-mustard glaze and finish the ribs

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

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.

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.

Tips from the kitchen

Remove the membrane

Sliding a butter knife under the silver skin and using a paper towel to grip and pull will let the rub and glaze penetrate and prevent the ribs from curling as they cook.

Two-zone grilling

Maintain a cooler indirect zone at 250–275°F for the long cook and a hot direct zone for final caramelization; move the ribs only for a few minutes over direct heat to avoid burning the maple glaze.

Glaze late and thin

Brush on thin coats of the maple-mustard glaze during the last 15–20 minutes so sugars caramelize without scorching; multiple light layers give better shine than one heavy slather.

Mind the flare-ups

Trim excessive fat and keep a drip pan under the ribs when using charcoal to reduce flames that can char the glaze; have tongs ready to move ribs briefly if flames spike.

Char apples properly

Oil the cut apple halves lightly and sear them on high heat until you see brown-black marks and the flesh softens slightly, which concentrates sweetness and adds a smoky counterpoint to the slaw.

Variations & substitutions

Baby Back Ribs

Use baby back ribs for a leaner, quicker-cooking option; reduce the indirect cook time to about 1.5–2 hours and watch for tenderness sooner.

Apple Cider Reduction

Cook down 1/2 cup apple cider until syrupy and add to the glaze for deeper apple flavor without extra sweetness, which pairs especially well with tart apples like Granny Smith.

Vegan Smoke Twist

Swap ribs for thick king oyster mushroom 'steaks' brushed with the glaze and grilled until charred; serve with the same charred-apple slaw for a plant-forward alternative.

Mustard Heat Boost

Stir in 1–2 teaspoons whole-grain mustard or a touch of hot honey to the glaze if you want more texture and a spicier finish.

Oven-Finished Option

If you don’t have a grill, roast at 275°F in a foil tent until tender, then broil briefly after glazing to caramelize, watching closely to prevent burning.

Storage & make-ahead

Store ribs and slaw separately in airtight containers in the refrigerator for up to 3–4 days; keeping them separate preserves the slaw’s crunch. Reheat ribs gently in a 300°F oven wrapped in foil with a splash of water or reserved glaze to keep them moist, or finish on a hot grill for a few minutes to renew the crust; do not microwave if you want to preserve texture. Dress any leftover slaw just before serving if you prefer it crisper, or keep the dressing on the side for up to 24 hours.

What to serve with it

Serve the ribs sliced between bones with a mound of charred-apple slaw on the side and additional warm glaze for spooning. Complement the meal with buttery cornbread or roasted sweet potatoes and a bright-pickled condiment like quick-pickled red onions to cut fat. For drinks, a crisp hard apple cider, a citrus-forward IPA, or an unoaked Burgundy/Gamay will harmonize with the maple and apple notes.

Frequently asked questions

How do I know when the ribs are done?

Ribs are ready when the meat has shrunk back from the bone and a gentle probe or toothpick slides between bones with little resistance; you’re aiming for tender and moist, not falling-apart. If you use a thermometer, target about 195–203°F for fully rendered, tender spare ribs.

Can I wrap ribs in foil during cooking?

Yes — wrapping (the 'Texas crutch') after 1.5–2 hours can speed cooking and soften them, but it will reduce the bark. Unwrap for the last 15–20 minutes to glaze and re-establish a crust.

My glaze is burning on the grill; what went wrong?

Maple syrup has a low burn point, so avoid prolonged exposure to direct high heat and apply glaze late. Use thin coats and finish over medium direct heat only briefly while watching closely to prevent bitter charring.

Can I make the slaw ahead of time?

You can char the apples and slice the cabbage a few hours ahead, but toss them with oil and vinegar no more than an hour before serving to keep the cabbage crisp; alternatively, store the components separately and combine at the last minute.

What apples work best for this recipe?

Firm, crisp apples like Honeycrisp or Gala hold up to grilling and develop great caramelized flavor, while a tart Granny Smith adds bright contrast; avoid very soft apples that will collapse when charred.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

4 servings

Step 1: Trim, prep and rub the ribs

Pork spare ribs (trimmed, membrane removed)3 lb
Dry rub (kosher salt, black pepper, brown sugar, smoked paprika)3 tbsp

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

Pure maple syrup0.5 cup
Dijon mustard2 tbsp
Apple cider vinegar3 tbsp

Step 4: Char apples and toss the slaw

Firm apples (Honeycrisp or Gala), halved and cored for charring2 medium
Red cabbage, thinly sliced3 cups
Extra-virgin olive oil2 tbsp

Nutrition Facts

Per serving: 12 oz rib

Calories1418

Total Fat109.1g

Saturated Fat46.2g

Trans Fat6.6g

Polyunsaturated Fat9.4g

Monounsaturated Fat50.5g

Total Carbohydrates53.8g

Dietary Fiber3.6g

Total Sugars42.6g

Protein55.1g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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