A little more work that merely painting store-bought barbecue sauce on ribs and grilling them, but so very much better.
We have a long weekend coming up in Ontario. If you have an extra day off, go to the store, get the spices and other ingredients you need, then take some of that bonus time for yourself and make these ribs. I think they’re the best ribs I’ve ever made. And probably the best ribs I’ve ever eaten: flavourful, tender, falling-off-the-bone meat.
Here’s the step-by-step.
Get all the spices out.
Make the rub. Start with brown sugar.
Add the smoked paprika.
And the white sugar and chili powder.
Then the salt and pepper are added to the mixture.
Add the remaining ingredients: celery seed, thyme, cumin, dry mustard powder, dried coriander and ground allspice.
Mix all the dry rub ingredients together.
Lay some tin foil out in an ovenproof container and place the ribs on top.
Coat one side with half the rub.
Flip the ribs over and repeat. Use all the dry rub.
Wrap the ribs in foil and put them in the oven.
Dry Rub for Ribs
1/2 cup brown sugar
1/4 cup smoked paprika
2 tsp. white sugar
1 Tbsp. ancho chili powder
1 Tbsp. coarse salt
1 Tbsp. ground black pepper
1 Tbsp. celery seeds
2 tsp. thyme
1/2 tsp. cumin
1 tsp. dry mustard powder
1 tsp. dried coriander
1 tsp. ground allspice
1-1/2 – 2 lbs. pork back ribs
Mix all ingredients (not the ribs, though) in a bowl.
Rub pork ribs liberally with the spices, wrap in tin foil and bake in a 300° oven for 2 hours.
Brush the ribs with a thin layer of your choice of barbecue sauce and finish on the grill.