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HEY Apple Maple Cinnamon Ribs

Bring on all the fall flavors with Steak Holder @jaymeesire's rib recipe complete with an apple cider brine, maple cinnamon ribs and apple huckleberry BBQ sauce!

Apple Maple Cinnamon Ribs

Recipe and photo by @jaymeesire


  • 1 rack of St. Louis SpareRibs
  • 4 cups fresh apple cider
  • 1/4 cup kosher salt
  • 1 cinnamon stick
  • 1/4 cup maple sugar (can sub brown sugar)
  • 1 tbsp kosher salt
  • 1 tbsp ancho chili powder
  • 1 tsp onion granules
  • 1 tsp sweet paprika
  • 2 tsp ground dry mustard
  • 1 tsp coarse black pepper
  • 1/4-1/2 tsp cayenne (depending on desired heat level)
  • 1/4 tsp freshly ground cinnamon
  • 2 cups frozen huckleberries (can sub blueberries)
  • 1 large apple, peeled and diced
  • 1/2 yellow onion, diced
  • 2 garlic cloves, smashed
  • 1 chipotle pepper + 1 tsp adobo sauce (canned)
  • 1 small hot pepper, split
  • 1/2 cup bourbon
  • 1/2 cup apple cider vinegar
  • 2 tbsp molasses
  • 3 tbsp maple syrup
  • 2 tbsp brown sugar
  • 2 tbsp strong brewed coffee (optional)
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp kosher salt
Prep time
30 minutes
Cook time
3 hours and 30 minutes


  1. Combine apple cider, 1/4 cup kosher salt and cinnamon stick in a small saucepan. Bring to a boil and turn off the heat. Stir until salt dissolves and allow mixture to cool completely. Discard cinnamon stick.
  2. Place ribs meaty side down in a large baking dish and pour cider mixture over the top. Cover and refrigerate for 24 hours.
  3. Pre-heat oven to 225°F.
  4. Combine maple sugar, 1 tbsp kosher salt, onion granules, garlic granules, sweet paprika, ground dry mustard, black pepper, cayenne and freshly ground cinnamon to make a rub.
  5. Remove ribs from brine, season with rub and allow them to come to room temp.
  6. Wrap with foil meaty side down and place on a rimmed baking sheet.
  7. Cook for 3.5 hours.
  8. Remove from oven and increase temperature to 350°F.
  9. To make BBQ sauce, combine huckleberries, apple, yellow onion, garlic cloves, chipotle, ingredients in a slow cooker and cook on low for 3-4 hours. Carefully blend until smooth and strain through a fine mesh sieve. Reduce over medium low heat until thickened. Season to taste with more salt and brown sugar if necessary.
  10. Brush ribs with BBQ sauce and cook for another 30 minutes. Brush with more BBQ sauce and serve.

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