Maple and smoked paprika ribs

Tom Kerridge puts a British twist on barbecue ribs, serving them with nutmeg-spiked apples
By Tom Kerridge
Maple and smoked paprika ribs
  • Rating:
  • Serves: 2
  • Cook Time:
  • Prep Time: 20 minutes
  • Effort: easy


For the ribs

  • 2 racks baby back pork ribs
  • 400 ml maple syrup
  • 100 ml cloudy apple juice
  • 20 ml Worcestershire sauce
  • 2 tsp smoked paprika
  • 2 garlic cloves, grated
  • ½ nutmeg, grated
  • 1 bramley apple

For the apples

  • 6 cox's apples, quartered and cored
  • 200 g smoked pancetta, diced
  • 100 g butter
  • 100 ml maple syrup
  • 50 g demerara sugar
  • ½ nutmeg, grated

Tips and Suggestions

Make sure the shiny side of the foil is to the inside of the bag when cooking the apples: it reflects the heat, making them cook quicker.


1. For the ribs: Using a steamer of gently simmering water, cook the ribs for 1-1½ hours, until fully cooked and tender. Remove from the heat and leave to cool.

2. In a saucepan, combine the maple syrup, apple juice and Worcestershire sauce and bring to the boil. Simmer until the volume has reduced by one-third. Add the smoked paprika, garlic and half the grated nutmeg to this glaze. Grate the bramley apple directly into the pan then add the rest of the nutmeg and stir well.

3. For the apples: Fold up the quartered coxs apples in a double-layered foil bag, add the rest of the ingredients and seal.

4. Preheat the barbecue. Put the foil bag of apples directly on the grill and cook for 25 minutes. Meanwhile, baste the ribs with the glaze and barbecue for 20 minutes, constantly turning the ribs and basting them with more glaze.

5. Serve the sticky ribs with the apples in a bowl on the side.

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