Makes 2½ cups marinade
- 1 cup pure maple syrup
- ½ cup bourbon
- ½ cup vinegar (mix balsamic and regular)
- ½ cup grapefruit juice
- 1 Tbsp grated grapefruit zest
- 1 Tbsp dark brown sugar
- 2 Tbsp Dijon mustard
- ¼ cup soy sauce
- ½ tsp Mapeline
- 1 tsp liquid smoke
- spare ribs
Combine all. Marinate 6–8 hours. Drain (reserve marinade).
Set reserved marinade in a large pan (it will foam up a lot at first) and simmer while the ribs cook. By the end of the whole process, the marinade will be thick when cooled.
Bake ribs dry (covered in foil) for at least 45 minutes at 325°F. Drain fat, then bake uncovered for at least 45 more minutes, basting frequently. Serve with remaining marinade as sauce.
Alternatively, you can finish the ribs (after the dry baking) on a covered grill, with hickory chips for more smoke flavoring. Brush with marinade during last few minutes only.