- 1/4 cup firmly packed brown sugar
- 1 tablespoon chili powder
- 2 teaspoons chile pepper (Chipotle)
- 1 teaspoon ground cinnamon
- 1 teaspoon garlic salt
- 3 pounds pork baby back ribs
- 1/4 cup water
- 1/2 cup pure maple syrup
PER SERVING *
|Calories750Calories from Fat500|
|% DAILY VALUE*|
|Calories from Fat500|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Sarah 5 Jul
Good bit left off the maple syrup
Yann Daigle 27 May
really good and tender!!
randy s. 27 Feb
They were tender and juicy. I wasn’t a fan of the maple, but that doesn’t mean it wasn’t bad
Mila king 22 Jan
Sooo good! I did regular maple syrup and took it out of the oven after 25-30 mins! And baked pieces of bacon with it to get more fat and flavor
Deon R. 3 Oct 2017
Good makes me want too keep making it
Rebecca V. 6 Sep 2017
Very good recipe! I didn't have chile pepper so I used crushed red pepper in place of it. I baked the ribs about 20 extra minutes, because the rack I bought was a tad bigger than recipe calls for. I used the broiler for the end, 4 minutes per side, just long enough for the syrup to get bubbly and a touch of crisp. I will definitely make this again!
Sheila T. 1 Sep 2015
I made this last night. The flavor from the rub and the maple were excellent, however the meat turned out dry. Oddly it wasn't tough, just dry. I cooked it in the oven a bit longer then and hour (maybe 1hr 20 mins) because it didn't look done to me. I saved it til the following even and finished it up on the grill. This could be were I went wrong. I will make this one again, for sure. Maybe next time I'll try a different technique.