- Portion size 8 servings
- Credits : Canadian Living Magazine: July 2010
MethodRemove membrane from underside of ribs, if attached. In large dish, combine sugar, paprika, chili powder, pepper, garlic, cayenne pepper and salt. Add ribs and rub all over with spice mixture. Cover and refrigerate for 8 hours or for up to 24 hours.
Rib Sauce: Meanwhile, in saucepan over medium heat, combine ketchup, sugar, paprika, chili powder, Worcestershire, garlic and hot pepper sauce; bring to boil. Reduce heat to medium-low; simmer until reduced to about 1/2 cup (125 mL), about 15 minutes. Set aside.
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 heat.
Place ribs, meat side down, on greased grill over unlit burner. Close lid and cook, turning once, until meat is tender and pulls away from ends of bones, about 1 hour.
Brush ribs with about half of the sauce; cook, turning once, until glazed, about 10 minutes. Serve with remaining rib sauce on the side.
Nutritional facts Per each of 8 Servings: about
- Sodium 402 mg
- Protein 27 g
- Calories 410.0
- Total fat 25 g
- Potassium 521 mg
- Cholesterol 103 mg
- Saturated fat 10 g
- Total carbohydrate 19 g
- Iron 18.0
- Folate 4.0
- Calcium 6.0
- Vitamin A 19.0
- Vitamin C 10.0