We know a lot of people have the “best rib recipe” but we absolutely adore this one. Inspired by French Canadian hospitality guru Ricardo, this recipe is easy to make and fairly foolproof. The dry rub isn’t too salty and the sauce is sticky, sweet and savoury. Make sure to monitor the cooking of the ribs in the oven as some cuts are thinner than others and require less baking time. We like the meat to be tender, but still take a bit of a bite to fully remove from the bone (it’s much easier to grill this way and still delicious). It’s likely you’ll want more sauce for future BBQs (it’s also great for chicken, shrimp, pork and even vegetables) so consider doubling up. Don’t take our word for it, give it a go and enjoy.
4 racks baby back pork ribs, membrane removed
Serves 4
Dry Rub
2 tablespoons brown sugar
1 tablespoon chili powder
2 teaspoons kosher or sea salt
1 teaspoon freshly ground black pepper
1 teaspoon dry mustard
1 teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon garlic powder
Sauce
1 teaspoon chili powder
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon smoked paprika
2 tablespoons butter
¾ cup ketchup
¾ cup apple or peach jelly
¼ cup apple cider vinegar
¼ cup fancy molasses
1 tablespoon dijon mustard
1 tablespoon Worcestershire sauce
Salt and pepper to taste
- Combine all ingredients in a bowl and mix well.
- Place ribs with membrane removed on a rimmed baking sheet.
- Rub both sides of ribs generously with dry rub.
- Cover ribs with plastic wrap and place in the fridge for a minimum of one hour (up to 24 hours).
- Preheat oven to 325°F (170°C).
- Remove ribs from the fridge and allow to come to room temperature (approximately one hour).
- Wrap two racks at a time in aluminum foil.
- Bake on a rimmed baking sheet for approximately two hours, until the meat is tender then remove from the oven.
- While ribs are cooking, make the sauce by combining chili powder, onion powder, garlic powder and smoked paprika with butter.
- Cook until butter is melted.
- Add the remaining sauce ingredients and bring to a boil.
- Simmer sauce on low heat for ten minutes.
- Add salt and pepper to sauce to taste.
- Preheat BBQ to a medium heat.
- Oil BBQ grill. remove the cooked ribs from the foil and cool on the grill for approximately 4 minutes on each side.
- While ribs are cooking on the grill, brush with sauce on both sides,
- Remove ribs from the grill and serve with the remaining sauce on the side.r
Recipe inspired by Ricardo and adapted by Gluggable.
