Carolyn here, coming at you for another installment of Recipe of the Week! I’m excited to share my test of Maple Valley Cooperative’s Maple Barbecue Sauce. Spoiler alert: it’s delicious!

Maple Barbecue Sauce

This is a quick one to prep. In my tests, I tried it two ways: once cooking it for 20 minutes as the original Maple Valley recipe suggests and once simply mixing all the ingredients together. I found the taste difference to be minimal and enjoyed both ways!

I opted for the dark syrup for a deeper maple flavor and substituted ½ teaspoon of smoked paprika instead of the liquid smoke flavoring. In our house, we like our bbq with a kick, so I went for ½ tsp of cayenne. It was a great combo of sweet and heat!

A big thing I struggle with when picking a barbecue sauce is finding one that isn’t overpoweringly sugary. Maple syrup gives the sauce such a smooth sweetness, I was smitten at first taste. And this is from a girl who typically goes for the mustard-vinegar combo found in Carolina style barbecue sauces!

Light your fire of choice (mine was a maple wood fire, for another layer of maple awesomeness) and throw the sauce together. We glazed boneless pork ribs in this tastiness, but I really want to try it on shrimp next time.

Grill it up, flipping and re-glazing often. I saved about a cup of the sauce aside so I could dip fries in it. Yum-o!

Once the meat is thoroughly cooked, glaze one last time and eat up!

Have you tried our Maple Barbecue Sauce? Let us know in the comments below!