Tested till perfect Smoky Barbecue Ribs

Smoky Barbecue Ribs

These ribs have two boosts of flavour — a spice rub for marinating and a smoky barbecue sauce for grilling.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2005

Recipe5 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


Spice Rub:

  • 2 tbsp 2tbspchili powder
  • 1 tbsp 1tbspground cumin
  • 1 tbsp 1tbspdry mustard
  • 2 tsp 2tspcinnamon
  • 1/2 tsp 1/2tspsalt
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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 salt ; 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.

Nutritional Information Per serving: about

cal 632 pro 37g total fat 41g sat. fat 13g
carb 33g fibre 3g chol 84mg sodium 1,342mg

% RDI:

calcium 8 iron 32 vit A 31 vit C 27
folate 11
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