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Preheat oven to 250 degrees.
Mix together the chile powder, paprika, salt and pepper. Put the ribs on a big piece of foil and rub the spice mixture all over them. Wrap the ribs in the foil (make sure the seam of the foil packet is on top). Cook in the oven for 3 hours. Remove ribs and unwrap them carefully over a skillet – they will have released some juices. The meat should have pulled back from the bone about ¼-½”. Put the ribs on a baking sheet and turn the oven up to 425 degrees. Pour the juices from the ribs into the skillet. Add the maple syrup and heat over low flame. Whisk the glaze until the juices have reduced and thickened. Brush it on both sides of the ribs and return them to the oven. Cook for five to ten minutes; then glaze again. Continue cooking and glazing until the ribs begin to have a nice dark brown, caramelized exterior, about 20-30 minutes total. When you think they are done, cut off one rib and try it. If you want the outside crispier or more sugary, glaze them again and cook a few minutes more.