Cayenne-Cinnamon Ribs with Maple Glaze

• Low Calorie • Low Sodium • Spices For Health

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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.

Makes 8 servings.

Prep Time: 10 minutes

Cook Time: 1 hour 10 minutes

1/4 cup firmly packed brown sugar

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Cayenne-Cinnamon Ribs with Maple Glaze(continued)

1 tablespoon McCormick® Garlic Powder

1 tablespoon McCormick® Paprika

1 teaspoon McCormick® Cinnamon, Ground

1 teaspoon McCormick® Red Pepper, Crushed

1 teaspoon Sea Salt from McCormick® Sea Salt Grinder

3 pounds pork baby back ribs

1/4 cup maple syrup

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Cayenne-Cinnamon Ribs with Maple Glaze(continued)

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.

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Cayenne-Cinnamon Ribs with Maple Glaze(continued)

Test Kitchen Tip: Use 1/2 to 1 teaspoon McCormick® Ground Red Pepper in place of the crushed red pepper.

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.

per serving

Calories: 343

Fat: 23 g

Carbohydrates: 15 g

Cholesterol: 92 mg

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Cayenne-Cinnamon Ribs with Maple Glaze(continued)

Sodium: 282 mg

Fiber: 1 g

Protein: 19 g

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