Ribs with Dry Rub and Smoky BBQ Sauce
Ingredients
1/4 cup (50 mL) Hungarian paprika
1/4 cup (50 mL) chili powder
1 teaspoon (5 mL) kosher salt
1 teaspoon (5 mL) pepper
1 cup (250 mL) brown sugar
2 teaspoons (10 mL) oregano
5 pounds (2.25 kg) long or short pork ribs
1/2 cup (125 mL) vegetable oil
Smoky BBQ Sauce:
1 cup (250 mL) ketchup
1 cup (250 mL) prepared mustard
1/2 cup (125 mL) molasses
1 1/2 cups (375 mL) brown sugar
1 tablespoon (15 mL) Worcestershire sauce
1 teaspoon (5 mL) cayenne pepper
Salt and pepper
1 medium onion, diced finely
Pinch smoked sea salt or ½ teaspoon (2 mL) liquid smoke
Directions
Ribs:
Mix dry ingredients, and rub over ribs; drizzle with vegetable oil, cover and marinate in fridge for two or more hours. Meanwhile, make Smoky BBQ Sauce.
Smoky BBQ Sauce:
Mix all ingredients in a large bowl; cover and refrigerate for at least 1 hour to allow flavours to blend.
Once ribs have finished marinating, place them on the grill, meat side down, at medium temperature.
Allow to brown on one side, approximately 2-3 minutes; turn and allow other side to brown.
Baste with Smoky BBQ Sauce, turning and basting until the meat begins to fall from the bone. Separate ribs and serve. Makes 4-6 servings.
Ask Alain:
Why use kosher salt? Its crystals are coarser than regular table salt, so it adheres to food better.