The Perfect Recipe for Canadian Maple Apple Butter BBQ Ribs
Discover a true Canadian BBQ classic—fall-off-the-bone ribs glazed with pure maple syrup and finished with our Maple Apple Butter BBQ Sauce. Smoky, sweet, and packed with Cluck & Squeal flavour, this recipe is made for backyard heroes, chefs, and anyone who loves real Canadian barbecue.
Recipe by Marc Cardinali. From Cluck & Squeal.
Prep: 20 min
Cook: 5 hr
Rest: 10 min
Serves: 4–6 (2 racks)
Cook temp: 250°F / 120°C
Method: Smoker, grill or oven
Ingredients
The Ribs
- 2 racks pork ribs (baby back or St. Louis cut)
- 2 tbsp yellow mustard, as a binder (optional)
- About ½ cup Cluck & Squeal Rib Formula Seasoning & BBQ Rub, plus extra for dusting
- Cluck & Squeal Tasty Hot, to taste (optional)
The Wrap
- 4 tbsp butter
Glaze & Finish
- ¼ cup pure amber Canadian maple syrup
- 1 cup Cluck & Squeal Maple Apple Butter BBQ Sauce, plus extra for serving
Directions
1. Prep & Season
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.
2. Cook Low & Slow
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.
3. Maple Glaze & Bark
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.
4. Finish with Maple Apple Butter
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.
Tips & variations
Tender, not timed. Ribs are ready when a rack bends easily and the surface starts to crack when you lift it, around 195–203°F / 90–95°C. Start checking baby backs early.
Want a little kick? Swap the butter in the wrap for Cluck & Squeal Tasty Hot Butter.
More recipe notes
A true taste of Canadian BBQ.
Bring the taste of Canada to your backyard with this rib recipe that celebrates two things we're famous for: Cluck & Squeal Rib Formula Seasoning & BBQ Rub and our signature Maple Apple Butter BBQ Sauce.
Slow-cooked, glazed with pure Canadian maple syrup and finished with a kiss of apple-butter sweetness, these ribs are the perfect blend of smoky BBQ and authentic Canadian flavour.
