Easy Chili Ribs
Summer is not complete without indulging in finger lickin' good barbequed ribs.
Cut: Back Ribs
Prep Time: 15 minutes
Cook Time: 2 hours
- 2 lb (1 kg) pork back ribs
- 1/4 cup (60 mL) chili powder
- 1/2 cup (125 mL) packed brown sugar
- 1 Tbsp (15 mL) each garlic powder, onion powder and paprika
- 1/2 tsp (2 mL) each salt and black pepper
Preheat BBQ to 300°F (150°C), keeping one side of the BBQ off. Lift and peel the thin membrane from the back of each rack of ribs.
In medium bowl, stir together chili powder, brown sugar, garlic powder, onion powder, paprika, salt and pepper. Rub 1/2 cup (125 mL) of the spice blend all over the ribs and wrap in heavy foil. If not cooking immediately, refrigerate until ready to cook.
Cook over indirect heat (the side of the BBQ that is off or on the top rack) for 2 hours or until the ribs are fork-tender. To finish the ribs, remove from the foil and place directly on the grill and cook for an additional 5 minutes until ribs are browned and carmelized.
Tip: Store remaining rub mixture in an airtight container for up to 6 months.
1/2 lb (250 g)
|Total Fat||27 g|
|Saturated Fat||10 g|