I often hear many people lamenting the end of summer, but I couldn’t disagree more. Autumn is a spectacular season filled with vibrant colors, enticing aromas, and a medley of spices that perfectly complement this time of year. Cinnamon, anise, ginger, Speculoos spices, and of course, maple syrup, all evoke the essence of fall. I truly relish these flavors. While you can absolutely use your barbecue grill, it’s not always a necessity. This recipe is perfect after a lovely stroll in the woods. You return home, oven on, these ribs in, and within half an hour, the house is already perfumed with the delightful blend of spices and pork.

“Can’t mix cinnamon with meat” – I’ve heard this statement quite often, and I couldn’t disagree more. In fact, among my collection of cookbooks, there are a few older ones. One book specifically lists seasonal spices and their uses, and surprisingly, cinnamon isn’t mentioned as a complement to savory spices. As I’ve mentioned, I’m not on board with that idea, and this recipe stands as proof.

Spices My kitchen is adorned with spices, but I understand that might not be the case for everyone. If that’s the situation for you, here’s a perfect tip – practically all the spices used in this recipe are available at Van Beekum Spices. An online store offering high-quality products at great prices. So, if you’re in need of spices, check out their website or drop them a message. They’re always ready to assist and offer great advice.

Enjoy this delightful, sweet, and slightly spicy recipe that’s effortlessly made in the oven. And most importantly, do share your thoughts!


  • 2 racks of spare ribs

  • Apple juice (2 cups)

  • the Hungry Dutchman pork rub

  • Glaze
  • 1 cup maple syrup


  • Place the ribs on your countertop and remove the membrane.
  • Rub the ribs thoroughly with The Hungry Dutchman pork rub and tightly wrap them in aluminum foil. Before sealing the foil packet, pour the apple juice over the ribs and seal the packets securely. Note: If your aluminum foil is thin, use two layers.
  • Now, place the spare rib packets on a baking sheet and slide them into the oven. Let the ribs cook in the oven for at least 1.5 hours.
  • After one and a half hours, remove the ribs from the oven. Carefully unfold the packets and poke the meat with a skewer. If it goes through effortlessly without resistance, the ribs are done. If not, place them back for a little longer.
  • Once the ribs are cooked, remove them from the aluminum and place them back on the baking sheet with the curved side facing up.
  • Take the maple syrup and drizzle it over both racks of ribs. Brush the ribs generously with the maple syrup and place them back in the oven for about 15 minutes.
  • Remove the ribs from the oven. If desired, lightly brush the ribs with a few drops of maple syrup. Enjoy!