Cayenne Cinnamon Ribs with Maple Glaze

13 Sep

Cayenne Cinnamon Ribs with Maple Glaze

Lest you think all I ate this summer was dessert (which would be only partially true), I thought I’d share something we had for dinner this week.

When ribs made their way onto our weekly menu, I was feeling more creative than just dumping bottled barbeque sauce on them and calling it a day. I’ve had these cookies on the brain all week, which possessed me to type “cinnamon ribs” into Google.

Hence this recipe.

Spicy and sweet ribs? I’m in. Our usual barbeque aesthetic is hot and spicy, so this looked like a good compromise between the usual and something fall-inspired. Rubbing a brown-sugar mixture into the ribs was certainly fun and glazing the ribs with maple syrup made it seem like we were having breakfast for dinner (always a winner in my book).

Then, after being in the oven for a little while, the sweet-and-spicy aroma wafted through the house and I knew these were going to be good. We ate them outside, which made them that much sweeter.

As we licked our fingers clean, two great horned owls flew overhead, one of which perched on the roof of our house and serenaded us with his calls. Ah, it’s good to be living life outside again.

Welcome, fall. I’m glad you’re here.

Cayenne Cinnamon Ribs with Maple Glaze 

Makes four servings (I cut the recipe in half for the two of us)

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)
1 teaspoon sea salt (or 1/2 teaspoon table salt)
3 pounds pork baby back ribs
1/4 cup maple syrup

Combine brown sugar, garlic powder, paprika, cinnamon, cayenne powder and salt in a small bowl. Rub all over ribs and cover with foil. Place rib packets on a baking pan in the oven and cook at 350 degrees for one hour. Remove and discard foil and glaze the top of the ribs with maple syrup and cook for 30 minutes more or until ribs are cooked through and tender.

Enjoy alfresco (owl serenade optional).

Adapted from Steamy Kitchen

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