This English version is based on the same YouTube video, with a few important tweaks for home cooks in Canada and the USA: clearer oven temperatures, more precise timings, and tested ingredient ratios. You get fall-off-the-bone BBQ pork ribs, coated in a sticky maple BBQ sauce, served with classic double-cooked fries.

These oven-baked ribs are perfect for a weekend dinner, game day or a relaxed summer evening, just like a tray of spicy baked chicken wings or a stack of smash burgers with bacon and cheddar.

Ingredients – BBQ pork ribs and fries

For the ribs

1.8kg (4 lb) pork ribs (side or baby back), meaty
10g (2 tsp) fine salt
5g (1 tsp) ground black pepper
5g (1 tsp) smoked paprika (optional but recommended)
30ml (2 tbsp) olive oil

Roasted aromatics for the BBQ sauce

300g onions (≈3 medium), roughly chopped
80g garlic (1 large head), halved or cloves separated
6g (2–3 pieces) bird’s eye chilies
30ml (2 tbsp) olive oil
3g (½ tsp) salt

Maple BBQ sauce

200g (1 cup packed) brown sugar
200ml (¾ cup) maple syrup
180ml (¾ cup) red wine vinegar
400g (14 oz / 398ml) crushed tomatoes
150ml (⅔ cup) water or stock, more as needed
5g (1 tsp) salt, plus more to taste

Crispy fries

1.2kg (2.5 lb) Russet potatoes, peeled
2–3L neutral frying oil (canola, peanut or sunflower)
10g (2 tsp) salt

Step-by-step instructions

1. Slow-bake the ribs

Preheat the oven to 160°C (320°F).
Remove the thin membrane on the back of the ribs if it’s still attached.
Mix salt, pepper and smoked paprika.
Rub the ribs with olive oil, then coat evenly with the spice mix.
Place ribs meat-side up in a baking dish, cover tightly with foil and bake for 2 hours, until very tender (internal temperature around 195°F).

2. Roast the aromatics

Place the chopped onions, garlic head and bird’s eye chilies on a baking sheet.
Drizzle with olive oil, season with salt and toss.
Roast at 160°C (320°F) for 40–45 minutes, until soft, lightly caramelized and fragrant.
Reserve the vegetables and any juices on the tray.

3. Make the maple BBQ sauce

This sauce is inspired by a classic gastrique, similar in spirit to my homemade sweet and sour sauce but tuned for BBQ ribs.

In a heavy-bottomed saucepan, combine brown sugar and maple syrup.
Cook over medium heat until lightly caramelized and bubbling.
Deglaze with red wine vinegar (it will steam), scraping up any caramelized bits. Reduce by about half.
Add the roasted onions, squeeze the garlic cloves out of their skins into the pan, and add the chilies.
Add crushed tomatoes, any roasting juices and the water or stock.
Blend with an immersion blender until smooth.
Simmer over low heat for 15–20 minutes, stirring occasionally, until the sauce is glossy and coats the back of a spoon.
Season with salt and adjust acidity with a splash more vinegar if needed.

This maple BBQ sauce is also fantastic on spicy fried chicken tenders, homemade Korean fried chicken or even on a side of homemade meatloaf.

4. Double-cooked crispy fries

Cut the potatoes into evenly sized sticks. Rinse in cold water, then dry thoroughly in a clean towel.
Heat the oil to 150°C (300°F) for the first fry.
Fry in small batches for 5–6 minutes until the fries are just tender with no color. Drain on a rack or paper towel and let cool.
Just before serving, heat the oil to 180°C (355°F).
Fry the potatoes again for 3–4 minutes, until golden and crispy.
Drain, season immediately with salt and keep warm.

If you want to go deeper into the technique, compare with my authentic Belgian fries recipe and serve them with easy homemade ketchup or homemade ranch dressing.

5. Glaze and finish the ribs

When the ribs are very tender, remove the foil.
Increase the oven temperature to 220°C (425°F) or switch to broil.
Brush the ribs generously with maple BBQ sauce.
Return to the oven for 10–15 minutes, brushing once or twice more, until the sauce is caramelized and sticky.
Let the ribs rest 5–10 minutes, then slice between the bones and serve with fries and extra sauce.

Substitutions and variations

Maple syrup → Honey works, but you’ll lose that classic Canadian maple BBQ flavour.
Bird’s eye chilies → Use red pepper flakes or cayenne.
Crushed tomatoes → A batch of homemade tomato sauce with fresh tomatoes works beautifully.
Red wine vinegar → Apple cider vinegar is a great substitute.
Fries → Swap for creamy mashed potatoes, Greek pasta salad or Parmesan mac and cheese.

Tips for success

Don’t rush the first bake: low-and-slow covered cooking is what makes the ribs tender, like a classic boeuf bourguignon or a rustic beef ragout.
Taste and tweak the sauce: balance sweetness, acidity and heat before glazing.
If the sauce is too thick, thin it with a splash of water; if it’s too runny, simmer it longer.
For smoky notes without a smoker, add a pinch of smoked paprika or serve the ribs alongside a chimichurri sauce.

What to serve with BBQ pork ribs

Here are some great side dishes and companion recipes:

FAQ – Maple BBQ pork ribs

Can I make this with store-bought pre-cooked ribs?
Yes. Reduce the covered baking time to about 30–40 minutes, then focus on glazing in a hot oven or under the broiler.

How long does the BBQ sauce keep?
About 5–7 days in the fridge in an airtight container. It also freezes well.

Can I finish the ribs on the grill instead of the oven?
Absolutely. Do the slow bake in the oven, then finish on a medium-hot grill, brushing with sauce several times, just like my crispy chicken tenders or crispy honey garlic fried chicken.

Is this recipe very spicy?
With 2–3 bird’s eye chilies it’s moderately spicy. For a milder version, remove the seeds or use a pinch of red pepper flakes instead.