Maple BBQ Pork Ribs with Crispy Fries – Easy Oven Recipe
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.
Ingrédients
Ribs and maple BBQ sauce
- 1.8 kg 4 lb pork ribs
- 10 g 2 tsp fine salt
- 5 g 1 tsp black pepper
- 5 g 1 tsp smoked paprika (optional)
- 30 ml 2 tbsp olive oil
- 300 g onions chopped
- 80 g garlic 1 head
- 6 g 2–3 bird’s eye chilies
- 30 ml 2 tbsp olive oil
- 3 g ½ tsp salt
- 200 g brown sugar
- 200 ml maple syrup
- 180 ml red wine vinegar
- 400 g crushed tomatoes
- 150 ml water or stock
- 5 g 1 tsp salt
Fries
- 1.2 kg Russet potatoes
- 2 –3L frying oil
- 10 g salt
Instructions
- Preheat oven to 160°C (320°F). Remove the membrane from the ribs, rub with olive oil, salt, pepper and smoked paprika. Place in a baking dish, cover tightly with foil and bake 2 hours, until very tender.
- On a baking sheet, toss onions, garlic and chilies with olive oil and salt. Roast 40–45 minutes at 160°C until soft and caramelized.
- In a saucepan, cook brown sugar and maple syrup until lightly caramelized. Deglaze with red wine vinegar and reduce by half.
- Add roasted onions, garlic (squeezed from skins), chilies, crushed tomatoes, roasting juices and water. Blend smooth, then simmer 15–20 minutes until thick and glossy. Season to taste.
- Cut potatoes into fries, rinse and dry well. First fry at 150°C (300°F) for 5–6 minutes until just tender with no color. Drain. Right before serving, fry again at 180°C (355°F) for 3–4 minutes until golden and crispy. Drain and season with salt.
- Increase oven to 220°C (425°F) or set to broil. Uncover ribs, brush generously with maple BBQ sauce and bake 10–15 minutes, brushing once or twice more, until the glaze is caramelized and sticky.
- Rest 5–10 minutes, slice between the bones and serve with crispy fries and extra BBQ sauce.
Vidéo
Notes
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.