Cayenne Cinnamon Maple Ribs

Craving tender, flavorful ribs without the fuss? Look no further! This recipe for Cayenne-Cinnamon Baby Back Ribs with Maple Glaze delivers an unforgettable dining experience. Imagine ribs that are wonderfully sticky, perfectly sweet, subtly salty, and kissed with a delightful spice – all achieved with astonishing simplicity. You won’t need specialized grilling equipment; just your oven and some trusty aluminum foil are all that stand between you and a plate of these irresistible ribs.

For many years, my ideal baby back ribs were the kind where the meat literally “falls off the bone.” The tenderness was paramount, a testament to hours of slow cooking that made every bite melt in your mouth. However, a memorable conversation with barbecue legend Dr. BBQ completely shifted my perspective. He once shared his preference for ribs that offer a little “bite” and a satisfying “chew.” This wasn’t about toughness, but about texture – the enjoyable resistance that requires you to actively pull the succulent meat from the bone.

And you know what? He was absolutely right. There’s something undeniably primal and deeply satisfying about that slight tug, that moment of engagement before the flavor explodes. It’s a sensory experience that taps into something ancient within us, connecting us to a tradition of feasting and enjoyment. It’s a return to the essence of savoring a meal, a true “Man. Cave. Hunt. Meat.” moment that resonates with everyone.

Unlike traditional methods that often call for a grueling four-hour, low-and-slow roast, this innovative recipe embraces efficiency without compromising flavor. These ribs bake at a higher temperature of 375°F for just one hour. This shorter, hotter cooking time creates a fantastic balance: the ribs become incredibly tender, yet retain that coveted slight chew that Dr. BBQ championed. The result is a more dynamic texture that elevates the entire rib-eating experience, making them not just delicious, but truly exciting.

To my surprise, these quicker-baked ribs were, in fact, even better than my previous fall-off-the-bone favorites. It must have been the inner “cave-girl” in me, embracing the more robust texture and intense flavor that this method delivers. The crispier edges and succulent interior create a culinary adventure that’s both satisfying and surprisingly easy to achieve.

Cayenne-Cinnamon Baby Back Ribs with Maple Glaze: A Flavorful Journey

The magic of these ribs begins with a wonderfully balanced dry rub. The ingredients are simple, yet they create a complex flavor profile that is both sweet and spicy, earthy and aromatic. Our star lineup includes rich brown sugar for sweetness and caramelization, pungent garlic powder for an umami depth, vibrant paprika for color and mild flavor, warm ground cinnamon for an unexpected but delightful aromatic note, and a kick of cayenne pepper for that irresistible heat. Together, these spices form a symphony of flavors that penetrates the meat, creating a robust foundation before the maple glaze takes over.

Before you even think about applying that incredible rub, there’s one crucial step that makes all the difference: removing the thick, chewy membrane from the underside of the ribs. This silvery layer, if left on, can make your ribs tough and prevent the rub from truly infusing into the meat. Taking a few moments to remove it will ensure your ribs are as tender and flavorful as possible.

Here’s how to easily remove that pesky membrane:

First, place the rack of ribs meat-side down on a clean cutting board, exposing the underside where the membrane is visible.

Locate the edge of the membrane. Sometimes it’s very thin and almost transparent, while on other ribs, especially from a larger hog, it can be quite thick and fatty, like the one pictured here.

Carefully slide a butter knife or the blunt end of a spoon right under the membrane, between it and the meat/bone. Gently lift to create a small opening.

Once you have a good grip, use a paper towel for better traction and firmly pull the membrane off. It should come off in one long strip. If it tears, simply re-grip and continue pulling.

Keep pulling until the entire membrane is removed. This simple step guarantees a more tender, succulent rib experience, allowing the spice rub to truly work its magic.

Once the membrane is gone, it’s time for the rub. Generously season both sides of the ribs with your prepared spice mixture. Don’t be shy – really massage it in, ensuring every nook and cranny is coated. This layer of flavor will become a delicious crust during baking.

Now, wrap the ribs completely in a double layer of heavy-duty aluminum foil. This creates a steamy, enclosed environment in your oven, ensuring the ribs become incredibly tender. Place the foil-wrapped ribs on a baking sheet or roasting pan and bake for one hour at 375°F. This method ensures uniform cooking and moisture retention, setting the stage for perfectly cooked ribs in record time.

After an hour, carefully remove the ribs from the oven. Be cautious as you open the foil – a burst of hot, aromatic steam will escape! This is the moment your kitchen starts to smell absolutely incredible.

With the ribs unwrapped, it’s time for the final, magical touch: the maple glaze. Generously brush pure maple syrup over the entire surface of the ribs. The natural sweetness of the maple syrup will complement the spicy-savory rub, creating a harmonious blend of flavors.

Return the now-uncovered ribs to the oven, or, even better, switch to the broiler. Position the oven rack to the upper-middle setting. Keep a close eye on them during this stage, as the sugar in the maple syrup will caramelize quickly, forming a beautiful, sticky, slightly crisp glaze. This usually takes just 3-4 minutes under the broiler. Watch carefully to prevent burning!

Once beautifully glazed and caramelized, remove the ribs from the oven. Let them rest for a few minutes before slicing and serving. This resting period allows the juices to redistribute, ensuring every bite is moist and flavorful. Prepare for an explosion of sweet, spicy, and savory notes with every bite. Enjoy these magnificent baby back ribs – they’re perfect for any occasion, from a casual weeknight dinner to a festive gathering. Pair them with classic sides like coleslaw, corn on the cob, or a hearty potato salad for a truly complete meal.

Cayenne Cinnamon Baby Back Ribs with Maple Glaze Recipe

You can use other rib cuts if you wish; St. Louis style ribs also work wonderfully for this recipe.

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Prep Time: 10 mins

Cook Time: 1 hr 10 mins

Servings: 4

Ingredients

• 1/3 cup firmly packed brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon paprika
• 1 teaspoon ground cinnamon
• 1 teaspoon cayenne powder (or crushed red pepper flakes, adjust to taste)
• 1 teaspoon sea salt (or 1/2 teaspoon table salt)
• 3 pounds pork baby back ribs
• 1/4 cup maple syrup (pure maple syrup for best results)

Instructions

1. Preheat oven to 375°F (190°C). If grilling, prepare your grill for indirect medium-high heat. Carefully remove the tough membrane from the underside of the ribs as demonstrated in the images above.
2. In a small bowl, thoroughly mix together the brown sugar, garlic powder, paprika, ground cinnamon, cayenne pepper, and salt to create your dry rub.
3. Lay the ribs on a double layer of heavy-duty aluminum foil, ensuring the foil is large enough to completely wrap around the ribs. Generously season the ribs on both sides with the prepared rub, pressing it gently into the meat.
4. Fold the foil over the ribs, sealing it completely to create a tight packet. Place the foil-wrapped ribs on a baking sheet or roasting pan.
5. Bake for 1 hour, or until the meat begins to visibly pull away from the bones, indicating tenderness.
6. After baking, turn your oven broiler on to high and move the oven rack to an upper-middle position. Carefully open the foil packet (watch for hot steam!) and discard the top layer of foil.
7. Brush the baked ribs liberally with maple syrup. Return the uncovered ribs to the oven under the broiler for 3-4 minutes, or until the glaze is beautifully browned and caramelized. Keep a very close eye on them during this stage to prevent burning, as the sugar can caramelize quickly!
8. Remove from oven, let rest for a few minutes, then slice and serve immediately.

Notes

This recipe is adapted from a classic McCormick recipe, enhanced for easier home cooking and that perfect bite.

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