The homemade smoky-sweet sauce for these ribs is equally delicious drizzled on sweet potatoes or used as a dip for wings, meatballs, and more.

Maple Chipotle Barbecue Baby Back Ribs

Bring large pot of water to boil. Add ribs, salt and bay leaves. Reduce heat to medium-low; simmer gently for about 60 minutes or until cooked through and very tender but not falling off the bone. Drain well; discard bay leaves.

To make Maple Chipotle Barbecue Sauce, meanwhile, in saucepan, melt butter over medium heat; cook onions, jalapeno and garlic, stirring occasionally, for 2 or 3 minutes or until softened. Add chipotle chili powder, cumin, oregano, salt, black pepper and cayenne; cook for 2 or 3 minutes or until fragrant. Stir in ketchup, maple syrup, vinegar, brown sugar, mustard and Worcestershire sauce. Bring to boil; reduce heat and simmer for 20 to 25 minutes or until thickened.

To make sweet potatoes, preheat oven to 400 degrees. Line baking sheet with parchment paper. Toss together sweet potatoes, oil, cumin and salt. Arrange in single layer on prepared baking sheet. Bake, turning once, for about 25 minutes or until golden brown and tender.

Meanwhile, toss ribs with half of the barbecue sauce. Arrange in single layer, 1 inch apart, on foil-lined baking sheet. Bake alongside sweet potatoes for about 25 minutes or until sauce starts to caramelize and ribs are heated through. Serve ribs with sweet potato fries and remaining barbecue sauce. Serve with lime wedges and garnish with chopped fresh cilantro, if desired.

For convenience, use prepared frozen sweet potatoes and bake according to package directions.

To make ahead, boil the ribs, prepare barbecue sauce and toss together; refrigerate in airtight container for up to 2 days.

For less-spicy ribs, reduce chipotle chili powder to 4 teaspoons and omit cayenne pepper.