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Easy smoky ribs

Christine Cushing brings the Calgary Stampede to your kitchen with these mouthwatering pork ribs.



  • 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


  1. Remove the membrane on the bottom side of the ribs. 
  2. Mix together smoky mustard, brown sugar and apple cider vinegar. 
  3. Mix together coriander seed, onion powder, cumin, all-spice, ginger, paprika, ancho chile and smoked salt. 
  4. Brush both sides with mustard mixture and sprinkle liberally with spice mix on both sides.
  5. Preheat BBQ or oven to 300° F.
  6. 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.
  7. Brush with your favourite barbecue sauce for the last 10 minutes, just to caramelize and finish the ribs with a glossy coating. Enjoy!

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