Classic BBQ Back Ribs

“Yes, you can do these ribs in your oven or on a gas grill,” says Michael Olson, author of 2020 Shortlisted cookbook, Living High Off the Hog, “but I love the aroma of the smoke that comes off a pellet or charcoal grill. Be a pal and supply plenty of paper napkins, a finger bowl, a bone bowl and toothpicks for after dinner!”

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Classic BBQ Back Ribs

Course Main Course

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Servings 6 servings

Author Michael Olson, author of 2020 Shortlisted cookbook, Living High Off the Hog

Ingredients

BASIC BBQ RUB

• 1/2 cup (125 mL) sweet paprika
• 1/4 cup (60 mL0 packed light brown sugar
• 2 Tbsp (30 mL) ground cumin
• 2 Tbsp (30 mL) ground coriander
• 2 Tbsp (30 mL) dry mustard powder
• 2 Tbsp (30 mL) table salt
• 1 Tbsp (15 mL) granulated garlic
• 1 Tbsp (15 mL) ground black pepper

BASIC BBQ MOP

• 1 cup (250 mL) BBQ sauce (store-bought or homemade)
• 1/2 cup (125 mL) apple cider vinegar
• 1/2 cup 125 mL lager-style beer or your favorite style
• 3 Tbsp yellow mustard
• 1 kg pork back ribs, membrane removed

Instructions

• For the BBQ rub, stir all of the ingredients together in a large mixing bowl until evenly combined. You’ll wind up with about 11⁄2 cups (375 mL), but if you’d like to keep the rub on hand, you can easily double or triple the recipe. Store the rub in an airtight container in the pantry until ready to use. It will keep for 3 months.
• For the mop, stir together the BBQ sauce, vinegar and beer, and chill until ready to use.
• Brush a thin layer of mustard over both sides of the ribs (this will help the rub stick to the meat). Completely cover both sides of the ribs with the BBQ rub.
• If using a smoker BBQ, set it to 225°F (110°C) and cook the ribs, covered, until the ribs “give” when twisted with tongs, about 3 hours. If using a gas grill, cook at the same temperature for about 3 hours using the indirect method. For the last hour of cooking, baste the ribs on both sides with the mop every 15 minutes. You can shut off the barbecue and rest the ribs in there, with the lid on, until ready to serve.
• To serve, carve between each bone to present individual ribs.

Notes

+ When I do a big outdoor cookout for a gang, I get all the side dishes done while the ribs are smoking, and then when the ribs are cooked, I turn up the temperature and quickly grill sausages and chops. This way, there’s a variety of barbecued meats for the meal, and everything is done at the same time.

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