Serves 4
80 min
Cayenne Cinnamon Baby Back Ribs with Maple Glaze
Recipe GLPR4058c162ee574a
Tender, fall-off-the-bone baby back ribs seasoned with a bold spice rub combining cayenne, cinnamon, and garlic, then finished under the broiler with a caramelized maple glaze. This gluten-free, dairy-free dish delivers a perfect balance of heat, warmth, and sweet smokiness in every bite.
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Ingredients
3 pounds pork baby back ribs
1/3 cup firmly packed brown sugar
1 tablespoon paprika
1 tablespoon garlic powder
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper
1 teaspoon sea salt
1/4 cup pure maple syrup
Directions
Preheat your oven to 375°F. Position a rack in the middle of the oven.
Remove the rigid membrane from the bone side (underside) of the ribs by sliding a knife underneath and peeling it away with your fingers—this allows the rub to penetrate and makes the ribs more tender.
In a small bowl, combine the brown sugar, paprika, garlic powder, cinnamon, cayenne pepper, and sea salt. Stir until evenly mixed.
Tear off two large sheets of heavy-duty aluminum foil and overlap them to create a double layer large enough to wrap the ribs completely. Place the ribs, meat-side up, in the center of the foil. Rub the spice mixture generously over both sides of the ribs. Fold the foil edges up and seal tightly, creating a secure packet.
Place the foil packet on a baking sheet or roasting pan and transfer to the preheated 375°F oven.
Bake for 60 minutes. Open the foil carefully (steam will release) and check that the meat is pulling back from the bones and is tender when pierced with a fork. The ribs should reach an internal temperature of 190–203°F for optimal tenderness, though visual doneness cues (meat pulling from bones and a dark, cooked appearance) are reliable.
Turn the broiler to high and move an oven rack to the upper-middle position. Carefully open the foil packet fully to expose the ribs.
Brush the maple syrup evenly over the top side of the ribs. Place the baking sheet under the broiler and broil for 3–4 minutes, watching carefully, until the glaze darkens and caramelizes. Remove immediately to avoid burning.
Let the ribs rest for 2–3 minutes before serving. Cut between the bones and arrange on a serving platter.
