Maple-Glazed Spareribs

For the ribs & rub:


1 2-1/2-pound rack baby-back pork ribs
2 tablespoons firmly packed light-brown sugar
1 tablespoon paprika
1 tablespoon kosher or sea salt
1 tablespoon onion powder
1/8-1/4 teaspoon cayenne pepper


Rinse ribs with cold water and pat dry with paper towels. Cut between bones and arrange in a 13x9-inch baking dish.

Then make the rub: In a small bowl, stir together brown sugar, paprika, salt, onion powder, and cayenne. Coat each rib with rub, cover with aluminum foil, and chill at least 2 hours (up to overnight).

Preheat oven to 350°. When hot, transfer ribs, covered with foil, to oven and bake 30 minutes.

For the glaze:


6 servings

Preparation Time

25 Minutes

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