Easy smoky ribs
Christine Cushing brings the Calgary Stampede to your kitchen with these mouthwatering pork ribs.
SERVES
6
Ingredients
- 2 racks pork back ribs
- 2 tablespoons sweet smoky mustard
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 1 teaspoon coriander seeds
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1 teaspoon whole all spice
- 1/2 teaspoon dried ginger
- 2 teaspoons smoked paprika
- 2 teaspoons dried ancho chile
- 1 1/2 teaspoons smoked salt
Directions
- Remove the membrane on the bottom side of the ribs.
- Mix together smoky mustard, brown sugar and apple cider vinegar.
- Mix together coriander seed, onion powder, cumin, all-spice, ginger, paprika, ancho chile and smoked salt.
- Brush both sides with mustard mixture and sprinkle liberally with spice mix on both sides.
- Preheat BBQ or oven to 300° F.
- Grill on indirect heat of BBQ (heat should be off directly below ribs), with the meaty side up, for approximately one and a half hours or until ribs are dark brown and tender but not falling apart.
- Brush with your favourite barbecue sauce for the last 10 minutes, just to caramelize and finish the ribs with a glossy coating. Enjoy!
