Cayenne Cinnamon Ribs with Maple Glaze Recipe

A zesty Super Spice rub for ribs combines cinnamon, paprika and red pepper. This two-step cooking method for baby back ribs produces sweet-spicy ribs that are fall-of-the-bone tender.
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  • 1/4 cup firmly packed brown sugar
  • 1 tablespoon McCormick® Garlic Powder
  • 1 tablespoon McCormick® Paprika
  • 1 teaspoon McCormick® Cinnamon, Ground
  • 1 teaspoon McCormick® Red Pepper, Crushed
  • 1 teaspoon McCormick® Sea Salt Grinder
  • 3 pounds pork baby back ribs
  • 1/4 cup maple syrup
10 mins
1 hr

1. Preheat oven to 375° F. Mix brown sugar and spices in small bowl. Rub spice mixture onto both sides of ribs. Place ribs in single layer in foil-lined roasting pan. Cover with foil.

2. Bake 1 hour or until meat starts to pull away from bones.

3. Preheat grill to medium heat. Brush ribs with maple syrup. Grill ribs 3 to 5 minutes per side or until browned.

All Grilling Directions: Preheat grill to low heat. Rub ribs with spice mixture as directed. Wrap ribs with 2 to 3 layers of heavy duty aluminum foil, sealing ends tightly. Grill ribs 1 hour. Remove foil. Brush ribs with maple syrup. Grill ribs 3 to 5 minutes per side or until browned.
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Nutrition (per serving)
Calories: 343 Calories
Fat: 23 Grams
Protein: 19 Grams
Cholesterol: 92 Milligrams
Carbohydrates: 15 Grams
Sodium: 282 Milligrams
Fiber: 1 Grams

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