Maple Glazed Ribs

Backyard barbecues are awesome! Especially ones with beer and cornhole to play. Throw in some friends, music, and flip cup and I’m a happy camper. Will someone please host one of those and invite me? I’ll bring the ribs!!

I made these ribs for dinner tonight.  SO good!  Seriously, I’m waiting for Tuesday afternoon to get here so I can eat leftovers.  Ribs for breakfast would be too weird, right?

Maple Glazed Ribs

Recipe from Steamy Kitchen

1/3 cup firmly packed brown sugar
1 tbl garlic powder
1 tbl paprika
1 tsp cinnamon
1 tsp cayenne pepper
1 tsp sea salt
1/4 cup maple syrup (I used dark amber maple syrup.)
3 lbs pork loin baby back ribs

Preheat oven to 375. For more tender ribs, remove the membrane from the underside of the ribs. Use a butter knife to get under the membrane in between the meat & bone. It wasn’t as easy as I thought it would be. It may have been easier if the ribs had been more at room temperature. I used a combination of butter knife, steak knife, and kitchen shears to tackle the membrane Do the best you can!

Combine garlic powder, paprika, cinnamon, cayenne pepper, sea salt, and brown sugar. Lay out a double layer of aluminum foil large enough to wrap the ribs. Rub the season mixture on both sides of the ribs. Seal ribs with foil and place on baking sheet.

Bake for one hour.

Remove ribs. Turn on broiler. Open foil to expose ribs. Brush ribs with maple syrup. Leave ribs exposed. Place ribs under broiler on upper rack. Broil ribs three minutes or until browned. Make sure to watch the ribs to avoid burning them!

I served my ribs with a Spring Mix salad with cucumbers, yellow peppers, and blue cheese crumbles.

I also made Alexia potatoes.  Yummers in my tummers!

The maple syrup on these ribs is delicious. I was literally licking the bones after I gnawed off the meat. I may have even wiped up the excess rib juice with my fries. Genius!