These saucy spice-rubbed ribs are smoked for an added layer of flavour. Look for wood smoking chips, such as whiskey, apple or hickory, in the barbecue section of your grocery or hardware store, being sure to check that the chips are food safe.
HANDS-ON TIME
45 minutes
TOTAL TIME
4 hours
MAKES
6 to 8 servings
INGREDIENTS
BARBECUE-SMOKED RIBS:
1.8 kg pork back ribs
4 tsp chili powder
2 tsp packed brown sugar
2 tsp ground cumin
1 tsp garlic powder
½ tsp pepper
MOLASSES BARBECUE SAUCE:
1 tsp vegetable oil
1 small sweet onion, finely diced
2 cloves garlic, minced
1 tsp smoked paprika
¾ cup ketchup
2 tbsp cooking molasses
¼ tsp pepper
DIRECTIONS
BARBECUE-SMOKED RIBS: Remove membrane from underside of ribs, if attached. Combine chili powder, brown sugar, cumin, garlic powder and pepper; rub all over ribs. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Soak 3 cups wood chips for 1 hour. Place foil drip pan under 1 rack of 2-burner barbecue or under centre rack of 3-burner barbecue.
Heat remaining burner(s) to medium. For gas barbecue, wrap soaked chips in heavy-duty foil to make packet;
poke several holes in top. Place over lit burner; close lid. (For charcoal barbecue, place soaked chips directly on coals.)
Place ribs, meaty side down, on greased grill over unlit burner; close lid and grill, turning once, until meat is tender and pulls away from ends of bones, about 1½ hours.
MOLASSES BARBECUE SAUCE: While ribs are smoking, in saucepan, heat oil over medium heat; cook onion, garlic and paprika, stirring, until onion is softened, about 5 minutes. Stir in ketchup, ¼ cup water, molasses
and pepper; reduce heat and simmer until slightly thickened, about 3 minutes. (Make-ahead: Refrigerate in airtight container for up to 3 days.) Brush about half of the sauce over both sides of ribs. Close lid and grill over medium-high heat, turning once, until glazed, about 10 minutes.
Serve ribs with remaining sauce.
NUTRITIONAL INFORMATION, PER EACH OF 8 SERVINGS: about 399 cal, 27 g pro, 26 g total
fat (10 g sat. fat), 15 g carb, 1 g fibre, 103 mg chol, 390 mg sodium, 557 mg potassium.
% RDI: 6% calcium, 16% iron, 7% vit A, 10% vit C, 5% folate.
