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1
Make the rub: Place the maple sugar, dry mustard, salt, pepper, and sage in a small bowl and mix with your fingers, breaking up any lumps in the maple sugar or dry mustard.
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2
Prepare the ribs: Place a rack of ribs meat side down on a baking sheet.
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3
Remove the thin, papery membrane from the back of the rack by inserting a slender implement, such as a butter knife or the tip of a meat thermometer, under it.
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4
The best place to start is on one of the middle bones.
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5
Using a dishcloth, paper towel, or pliers to gain a secure grip, peel off the membrane.
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6
Repeat with the remaining rack.
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7
Sprinkle the rub over both sides of the ribs, rubbing it onto the meat.
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8
Cover the ribs with plastic wrap and refrigerate them while you make the glaze and set up the grill.
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9
Make the glaze: Place the maple syrup, ketchup, Worcestershire sauce, Dijon mustard, vinegar, and horseradish in a heavy nonreactive saucepan.
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10
Bring to a boil over high heat, whisking to mix.
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11
Reduce the heat to medium and let the glaze simmer gently until thick and syrupy, 3 to 5 minutes, whisking as needed.
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12
Set the glaze aside.
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13
Set up the grill for indirect grilling (see Notes) and preheat to medium (325 to 350F).
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14
Place a large drip pan in the center of the grill under the grate.
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15
(For instructions on smoking on a gas grill, see Notes.)
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16
When ready to cook, brush and oil the grill grate.
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17
Place the ribs bone side down in the center of the grate over the drip pan and away from the heat.
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18
(If your grill has limited space, stand the racks of ribs upright in a rib rack; see Notes.)
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19
If cooking on a charcoal grill and using wood chips, toss half of them on each mound of coals.
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20
Cover the grill and cook the ribs for 45 minutes.
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21
Brush the ribs on both sides with some of the maple glaze.
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22
Re-cover the grill and continue cooking the ribs until well browned, cooked through, and tender enough to pull apart with your fingers, 30 to 45 minutes longer, 1 1/4 to 1 1/2 hours in all.
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23
When the ribs are done, the meat will have shrunk back from the ends of the bones by about 1/4 inch.
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24
Brush the ribs once or twice more with glaze and, if using a charcoal grill, replenish the coals as needed.
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25
Just before serving, brush the ribs once more on both sides with maple glaze and sprinkle both sides with the maple sugar.
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26
Move the ribs directly over the fire and grill until the glaze is browned and caramelized, 1 to 3 minutes per side.
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27
Transfer the ribs to a large platter or cutting board.
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28
Let the ribs rest for a few minutes, then cut the racks in half or into individual ribs.
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29
Serve at once with any remaining maple glaze on the side.
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30
Variation
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31
How to cook Maple-Glazed Ribs in a smoker: Set up and light the smoker according to the manufacturers instructions and preheat it to low (225 to 250F).
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32
Place the ribs in the smoker bone side down and smoke until cooked through, 4 to 5 hours.
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33
Start brushing the ribs with glaze after 2 hours and repeat every 30 minutes.
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34
Sprinkle the maple sugar over the ribs 30 minutes before you plan on serving them.
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35
Youll need to replenish the wood chips or chunks after the first and second hour of smoking and to replenish the coals every hour.
