Spicy, flavourful dry rub equals juicy, tender back ribs.
|1/4 cup||Black pepper|
|2 tbsp||Kosher salt|
|2 tbsp||Brown sugar|
|2 tbsp||Onion powder|
|2 tbsp||Garlic powder|
|2 tsp||Dry mustard powder|
|1 tsp||Cayenne pepper (optional)|
|1||Rack Maple Leaf Prime® Pork Back Ribs|
MIX together all of the spices in a small bowl.
REMOVE the membrane from the back of the ribs by gently pulling and peeling it off.
RUB about 2-3 tbsp (30-45 mL) of the spice blend all over the ribs and place in a shallow dish. Reserve the remaining rub in an airtight container for up to a month. Refrigerate the ribs for 2-4 hours or up to overnight.
PREHEAT the BBQ to high. When the BBQ is hot, turn off one side of the burner in order to cook the ribs over indirect heat. Place the ribs on aluminum foil and drizzle with water. Tightly wrap the ribs and place over indirect t heat for 1 ½ hours or until the meat is very tender but not falling off the bone. Remove from the foil and place over direct heat for 3-4 minutes per side or until evenly char-grilled. Baste with BBQ sauce if desired.
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