Tested till perfect Canada's Ultimate Barbecue-Smoked Ribs
Canada's Ultimate Barbecue-Smoked Ribs
Photography by Jeff Coulson/TC Media

Canada's Ultimate Barbecue-Smoked Ribs

Saucy spice-rubbed ribs are smoked for an added layer of flavour. Look for wood smoking chips, such as apple or hickory, in the barbecue section of the grocery or hardware store. Be sure to check that your chips are food-safe before grilling.

By Irene Fong and The Test Kitchen

Source: Canadian Living Magazine: June 2013

Recipe4 out of 5 based on 11 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 45 minutes
  • Total time 4 hours
  • Portion size 6 to 8

Ingredients

  • 4 lb 4lbpork back ribs
  • 4 tsp 4tspchili powder
  • 2 tsp 2tsppacked brown sugar
  • 2 tsp 2tspground cumin
  • 1 tsp 1tspgarlic powder
  • 1/2 tsp 1/2tsppepper

Molasses Barbecue Sauce:

  • 1 tsp 1tspvegetable oil
  • 1 1small sweet onionsweet onions, finely diced
  • 2 2cloves garlic, minced
  • 1 tsp 1tspsmoked paprika
  • 3/4 cup 3/4cupketchup
  • 2 tbsp 2tbspcooking molasses
  • 1/4 tsp 1/4tsppepper
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Preparation

Remove membrane from underside of ribs, if attached.

Combine chili powder, 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. Set 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 1-1/2 hours.

Molasses Barbecue Sauce: Meanwhile, in saucepan, heat oil over medium heat; cook onion, garlic and paprika, stirring, until softened, about 5 minutes. Stir in ketchup, 1/4 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. Grill over mediumhigh heat, covered and turning once, until glazed, about 10 minutes. Cut into 2-rib portions. Serve with remaining sauce.

Nutritional Information Per serving: about

cal 670 pro 38g total fat 53g sat. fat 21g
carb 7g dietary fibre 1g sugar 4g chol 123mg
sodium 338mg potassium 844mg

% RDI:

calcium 4 iron 24 vit A 4 vit C 10
folate 8
This recipe is featured on Celebrate Canada: It's not just for Canada Day, Our best barbecue recipes and tips, Canadian favourites: 31 delicious Canadian-inspired recipes and Your monthly meal plan: 30 best BBQ recipes, week two
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