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.
- Prep time 45 minutes
- Total time 4 hours
- Credits : Canadian Living Magazine
Ingredients
Barbecue-Smoked Ribs:
Molasses Barbecue Sauce:
Method
Barbecue-Smoked Ribs: 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.
Makes 6 to 8 servings.
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 338 mg
- Sugars 4 g
- Protein 38 g
- Calories 670.0
- Total fat 53 g
- Potassium 844 mg
- Cholesterol 123 mg
- Saturated fat 21 g
- Total carbohydrate 7 g
%RDI
- Iron 24.0
- Folate 8.0
- Calcium 4.0
- Vitamin A 4.0
- Vitamin C 10.0
