Ingredients

• 2 racks (approx. 1.5-2 kg) Pork ribs (St. Louis or baby back style)
• 0.5 cup Pure maple syrup
• 0.25 cup Smoked balsamic vinegar
• 2 tbsp Ground spruce tips (dried)
• 1 tbsp Smoked paprika
• 1 tbsp Garlic powder
• 1 tbsp Onion powder
• 1 tsp Dry mustard
• 0.5 tsp Cayenne pepper (optional)
• 1 tbsp Kosher salt
• 1 tsp Freshly ground black pepper
• 0.5 cup Apple cider vinegar
• 0.5 cup Water

Instructions

1. 1

   Prepare the ribs: Remove the tough membrane from the back of each rack by lifting an edge with a knife and pulling it off with a paper towel. Cut the racks into two or three sections if needed.

2. 2

   Prepare the dry rub: In a small bowl, combine the ground spruce tips, smoked paprika, garlic powder, onion powder, dry mustard, cayenne pepper (if using), kosher salt, and black pepper. Rub this mixture generously all over the surface of the ribs.

3. 3

   Marinate: Place the rubbed ribs in a large dish or an airtight freezer bag. Refrigerate for at least 4 hours, ideally overnight.

4. 4

   Set up the grill: Preheat your grill for indirect cooking at a low temperature (around 120-135°C or 250-275°F). If using a charcoal grill, arrange coals on one side and place a drip pan filled with water on the other. For a gas grill, light one side and leave the other off.

5. 5

   Slow cook the ribs: Place the ribs on the indirect cooking zone, bone-side down. Close the lid. Cook for 2.5 to 3 hours, maintaining a consistent temperature. Every hour, spray or baste the ribs with a mixture of apple cider vinegar and water to keep them moist.

6. 6

   Prepare the glaze: During the last hour of rib cooking, combine the maple syrup and smoked balsamic vinegar in a small saucepan. Simmer over low heat for 5-7 minutes, until the mixture slightly thickens. Keep warm.

7. 7

   Glaze and finish cooking: Increase your grill's heat (or move ribs to more direct heat for a few minutes if desired, being careful not to burn). Generously brush the ribs with the maple-balsamic glaze. Flip the ribs every 5-10 minutes, brushing again, until they are beautifully caramelized and sticky (about 30-45 minutes).

8. 8

   Rest and serve: Remove the ribs from the grill and let them rest, loosely covered with foil, for 10-15 minutes before slicing and serving. Serve with grilled vegetables or a seasonal salad.