The Perfect Recipe for Canadian Maple Apple Butter BBQ Ribs

Trim your favourite cut of pork ribs as needed, and remove the membrane from the back if you prefer a cleaner bite.

For extra adhesion, lightly brush on mustard, then coat the ribs generously with Cluck & Squeal Rib Formula Seasoning & BBQ Rub. Let them sit in the fridge for 1–2 hours so the seasoning can work its magic.

Cook the ribs at 250°F / 120°C by smoking, indirect grilling or oven roasting. Plan on about 4 hours for baby backs and about 5 hours for St. Louis-cut or spare ribs.

For a touch of competition flair, wrap the ribs in foil with butter partway through the cook. Want a little kick? Sprinkle on Cluck & Squeal Tasty Hot for an extra layer of smoky Canadian heat.

Once the ribs are tender, brush on pure amber Canadian maple syrup and dust with a little more Rib Formula to deepen the sweet-savoury bark. Return them to the cooker for 5–10 minutes until the glaze sets into a sticky, smoky crust.

The Change Up: rest, slice and serve the ribs with warm Maple Apple Butter BBQ Sauce on the side for dipping.

The Finish Glaze: brush on a final coat of Maple Apple Butter BBQ Sauce and return to the cooker for 2–3 minutes until it sets glossy and rich.

Serve with extra sauce at the table.