Prep Time



Cook time




  • 2 pork baby back ribs
  • 2 tablespoons McCormick® Chili Powder
  • 1 tablespoons McCormick® Ground Cumin
  • 2 teaspoons McCormick® Smoked Paprika
  • 1 teaspoons McCormick® Ground Coriander
  • 1 tablespoons kosher salt
  • 2 teaspoons freshly ground black pepper from McCormick® Black Peppercorn Grinder
  • 3 tablespoons brown sugar
  • 1 to 2 teaspoons liquid smoke
  • 1 cup Frank's RedHot® Original Cayenne Pepper Hot Sauce
  • 1 stick (8 tablespoons) unsalted butter, melted


  1. REMOVE membrane from ribs and set aside. In a medium bowl, combine chili powder, cumin, paprika, coriander, salt, pepper and brown sugar, mixing with a fork until well blended. Rub ribs all over with the dry rub mixture until evenly coated. Sprinkle with liquid smoke. Wrap seasoned ribs tightly with plastic wrap and refrigerate at least 2 hours, or overnight for more flavor. PREHEAT oven to 225°F. Remove ribs from plastic wrap. Wrap each rack of ribs tightly in aluminum foil and place in a shallow baking pan or dish. Bake 4 hours or until ribs are tender (when a paring knife can pierce the meat with little resistance). IN a large bowl, whisk together Frank's RedHot Sauce and butter until smooth. Set aside. PREHEAT broiler on high and place oven rack in middle position. Remove ribs from aluminum foil. Brush ribs all over with about half of the RedHot mixture and place bone side-up on rack on a foil-lined shallow baking pan. Broil 5 to 10 minutes or until sauce is slightly thickened and no longer shiny. Turn ribs and brush with some of the remaining RedHot mixture. Broil 5 to 10 minutes longer. Slice into individual ribs, brush with any remaining sauce or serve with sauce on the side. Sprinkle with crumbled blue cheese, if desired.