# Maple-Mustard Glazed Spare Ribs with Charred Apple Slaw (Grilled) > 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. Canonical URL: https://www.topshelf.recipes/recipes/maple-mustard-glazed-spare-ribs-charred-apple-slaw-grilled ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 24, 2026 Last Updated: September 3, 2026 ## About This Recipe 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. ## Recipe Information - Prep Time: 30 minutes - Cook Time: 150 minutes - Total Time: 180 minutes - Servings: 4 - Difficulty: Medium - Category: Grilling ## Ingredients ### Trim, prep and rub the ribs - 3 lb Pork spare ribs (trimmed, membrane removed) - 3 tbsp Dry rub (kosher salt, black pepper, brown sugar, smoked paprika) ### Make the maple-mustard glaze and finish the ribs - 1/2 cup Pure maple syrup - 2 tbsp Dijon mustard - 3 tbsp Apple cider vinegar ### Char apples and toss the slaw - 2 medium Firm apples (Honeycrisp or Gala), halved and cored for charring - 3 cups Red cabbage, thinly sliced - 2 tbsp Extra-virgin olive oil ## Instructions ### 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. ### 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. 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. ### 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. ### 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. 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. ## Nutrition Estimated nutrition per serving (12 oz rib): - Calories: 1592 kcal - Protein: 57.2 g - Carbohydrates: 103.4 g - Fat: 109.5 g - Saturated Fat: 46.3 g - Trans Fat: 6.6 g - Fiber: 10.7 g - Sugar: 78.3 g - Added Sugars: 24.7 g - Cholesterol: 259 mg - Sodium: 363 mg - Potassium: 1427 mg - Calcium: 122 mg - Iron: 7.7 mg - Vitamin D: 0 mcg ## Tips ### 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 and 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. ## Notes 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. ### Storage and 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. ### Serving Suggestions 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. ## Related Recipes and Guides - [Tandoori Yogurt Marinated Grilled Chicken (Tandoori Style on the Grill)](https://www.topshelf.recipes/recipes/tandoori-yogurt-marinated-grilled-chicken) - [Labor Day Grilled Lobster Rolls with Charred Scallion Brown Butter & Lemon‑Herb Aioli](https://www.topshelf.recipes/recipes/labour-day-grilled-lobster-rolls-charred-scallion-brown-butter-lemon-herb-aioli) - [Bulgogi Smash Burger](https://www.topshelf.recipes/recipes/bulgogi-smash-burger) - [Campfire‑Smoked Potato Salad with Mustard‑Bacon Vinaigrette — A Labor Day Grilling Side for Steak](https://www.topshelf.recipes/recipes/campfire-smoked-potato-salad-mustard-bacon-vinaigrette) - [Hanger Steak with Shallot Sauce](https://www.topshelf.recipes/recipes/hanger-steak-with-shallot-sauce) - [Grilled Pineapple Upside-Down Cake](https://www.topshelf.recipes/recipes/grilled-pineapple-upside-down-cake) - [Ultra-Tender Pork Spare Ribs: Tips & Techniques for Fall-Off-the-Bone Success](https://www.topshelf.recipes/articles/ultra-tender-pork-spare-ribs-tips-techniques) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Shakerless Cocktails for Backyard Grilling](https://www.topshelf.recipes/articles/shakerless-cocktails-backyard-grilling)