Serves 4 people


  • 1 whole baby back ribs
  • 3 ounces farm + florist maple syrup3 ounces bourbon
  • 5 dashes Worcestershire sauce
  • Salt and Pepper

Spice rub:

  • 1 tbsp ground coffee1 tbsp coriander powder
    2 tbsp garlic powder
  • 2 tbsp smoked paprika
  • 1 tbsp brown sugar
  • 1 tbsp ancho chilli powder
  • 1 tbsp Chinese 5 spice
  • 2 tbsp onion powder
  • 2 tbsp montreal steak spice
  • 3 tbsp kosher salt
  • 3 tbsp black pepper

Tips and Techniques

  1. Preheat oven to 300F degrees.
  2. For the ribs, there will be a thin layer of silverskin on the backside of the ribs. With a knife lift the edge and peel the entire layer of it off in 1 go. season the ribs with salt + sugar and set aside for 20 minutes.


  1. Meanwhile reduce the maple syrup, bourbon and worcestershire sauce on high heat for 15-20 minutes or until reduced to a glaze.
  2. Brush the ribs all over with the glaze in a generous layer. Season with salt and pepper and wrap the ribs in tin foil, not too tight, and cook in oven for about 3 hours.
  3. Once the ribs are out of the oven, brush 1 more generous layer of the glaze over them.
  4. Mix all the spices together and completely cover the ribs with the rub.
  5. Crank the oven up to 450F, and put the ribs back in un wrapped for about 20 minutes or until crispy and caramelized.


Let cool for 10 minutes, slice, drizzle with more glaze and chives then consume!