Good morning! Today I’m sharing a new rib recipe for you that’s just in time for the #SuperBowl! And these Barbecued Maple, Mustard, & Brown Sugar Whiskey Ribs are gonna make you look like a rock star! And don’t worry if the weather isn’t ideal for grilling, because these melt-in-your-mouth ribs are slow-cooked indoors for ultimate tenderness!

They’re also super easy-peasy to make, too. So, even if you’ve never made ribs before,…you got this!

So. First thing’s first. You must remove the tough silverskin (also called “sinew”) from the back. It’s horribly chewy if you don’t, and because it’s a muscle membrane, it also blocks any herbs and spices you’re adding from seeping into the meat.

Just start one end with the edge of a spoon, and peel the whole thing back. It should come right off in one piece. Sorry about the photo. I know. It’s gross.

But this is also why we remove it! It IS gross.

Next, I rinse it in cold water, then pat it dry, (both sides), with paper towel. Then just mix up the dry rub, place your ribs meaty side up onto a large sheet of sprayed foil, and pat a little more than half of the rub all over the top.

Turn the ribs over to be bone side up, and pat on the rest of the rub mixture. Bring the long sides of foil up and over the ribs to meet, then roll them down sealing together, until touching the top of the ribs.

Then roll up ends and place onto a foil-lined baking sheet. *You want to place them onto the sheet bone side up so that the meat will simmer in the juices and become extra tender.

*Also, very important, make sure that you do this carefully, and not tear any holes in the foil during the process. This will let all of the juices run out, and let air in. Double wrap if this happens.

Next, we just pop it into a preheated, low oven, and bake until super tender!

The ribs will take several hours to bake, which gives you plenty of time to make up a homemade sauce!

Just add all of your ingredients into a small saucepan, and simmer!

By now…your house is going to be smelling so good, that you’re going to have your little nose pressed against the glass on the oven door counting down the minutes!

Then, just remove the ribs from the oven and turn the heat up for the last step.

Once the ribs are done and out, and the sauce is ready to go, carefully open up the foil package of ribs, being wary of the steam, and again, carefully transfer the ribs straight over onto another foil-lined baking sheet using large spatulas, same as they are, bone side up. (Or just use the same lined baking sheet if the foil package didn’t leak, removing the juice-filled foil they were baked in.) I do find it easier to just move them to a new sheet, though.

Just make sure that you’ve got plenty of foil on hand, and you’re good to go.

Then spoon and baste the bone side with lots of yummy sauce, turn the ribs over, and totally baste the meaty side.

Lastly, pop them back into the oven for about 5 minutes to set the sauce…and you’re done!!

Heavenly. Ab-so-lute-ly heavenly….

These ribs are finger lickin’, lip smackin’, double-napkin good!!

I served these to die for Barbecued Maple, Mustard & Brown Sugar Whiskey Ribs with simple baked potatoes, and sweet summer corn that I had cut off the cob this past summer!

Such a wonderful supper!!!

You’re definitely going to want to save this, print it, Pin it!, and keep it in a safe place under lock and key to make for the upcoming Super Bowl! It’s a keeper that everyone will enjoy, and one that you’ll want to make again, and again! Enjoy the game!

4 - 5 servings (more if appetizers)

Barbecued Maple, Mustard & Brown Sugar Whiskey Ribs

Ingredients

1 rack pork baby back ribs, (*remove sinew from the back)

For the Marinade Rub:

1/4 cup dark brown sugar
1 Tbl. spicy brown mustard
1 Tbl. maple syrup
1 Tbl. whiskey
1/2 Tbl. regular table salt
1 tsp. coarse ground black pepper
1 tsp. garlic powder
1/2 tsp. paprika
1/4 tsp. cayenne
2 Tbl. finely chopped onion

For the Maple Mustard Whiskey BBQ Sauce:

1 1/2 Tbl. maple butter, *I used Minerva Dairy's, (can sub regular)
1/2 cup (packed) dark brown sugar
1/2 cup regular yellow mustard
1/2 cup apple cider vinegar
3/4 cup maple syrup
1/3 cup whiskey
1/4 cup spicy brown mustard
1/4 cup sweet thick barbecue sauce(I used Sweet Baby Ray's Sweet 'n Spicy)
1 Tbl. Worcestershire sauce
1 tsp. coarse ground black pepper
1/2 tsp. regular table salt
1/2 tsp. cajun seasoning such as Slap Ya Mama!
1/4 tsp. garlic powder
1/4 tsp. paprika
1/4 tsp. onion powder
1 tsp. sriracha sauce, (Louisiana Hot Sauce would also work well for this)

Instructions

Rinse ribs, pat dry, and remove silverskin/sinew from back side. Place onto a large sheet of sprayed foil, meaty side up.

In medium bowl, add all marinade rub ingredients. Stir very well to mix. Pour half of mixture onto ribs, smooth with back of spoon to coat evenly. Turn over, and repeat on other side. (Bone side.)

Bring sides of foil up to meet, carefully roll down until touching the ribs. Roll up ends, place onto baking sheet and pop into fridge to marinate overnight. *Or bake immediately.

The next day, take ribs out of fridge and let rest while oven preheats to 300º F. When oven is fully preheated, about 20 minutes, pop wrapped ribs onto a baking sheet and pop into oven and bake for 2 1/2 hours.

While ribs are baking, make Maple Mustard Whiskey BBQ Sauce.

To medium or large saucepan, add all ingredients. Stir to mix very well. Heat over medium heat until just to a low boil, reduce heat, and low simmer for about 15 minutes, stirring frequently. Remove from heat, let cool down, cover, and set aside until needed.

When ribs are done, remove from oven, and turn oven up to 350º.

Carefully open foil, and place ribs, bone side up, onto a clean, foil-lined baking sheet. Coat bone side with lots or sauce, turn over and repeat. Pop into oven and bake for 5 minutes to set sauce.

Cut into serving sized pieces and serve with any extra sauce for dunking! (Leftover sauce can also be stored in the fridge.Great on chicken and chops, too!)