Smoky Barbecue Ribs
These ribs have two boosts of flavour — a spice rub for marinating and a smoky barbecue sauce for grilling.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 632 |
| pro | 37 g |
| total fat | 41 g |
| sat. fat | 13 g |
| carb | 33 g |
| fibre | 3 g |
| chol | 84 mg |
| sodium | 1.342 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 32% |
| vit A | 31% |
| vit C | 27% |
| folate | 11% |
-
3 lb (1.5 kg) pork back ribs or side ribs centre cut removed
Smoky barbecue Sauce
Spice Rub:
2 tbsp (25 mL) chili powder
1 tbsp (15 mL) ground cumin
1 tbsp (15 mL) dry mustard
2 tsp (10 mL) cinnamon
1/2 tsp (2 mL) salt
Preparation:
Pour enough water into shallow roasting pan to come scant 1/2 inch (1 cm) up side. Cut ribs into 2-rib portions; place, meaty side up, in single layer in water. Cover and steam-roast in 325°F (160°C) oven until meat is tender, 75 to 90 minutes. Transfer to large glass baking dish, discarding cooking liquid.
Spice Rub: In small bowl, combine chili powder, cumin, mustard, cinnamon and sa< rub all over ribs. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Brush ribs with about half of the Smoky Barbecue Sauce. Place on greased grill over medium-high heat; close lid and grill, turning at least once and basting with remaining sauce, until glazed and browned, 10 to 15 minutes.
Source
Canadian Living Magazine: June 2005
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