BBQ Ribs
INGREDIENTS
Serves 4
2 racks of pork back ribs
Dry rub seasoning (we like to use Stubb's Pork spice rub and Stubb's Bar-B-Q spice rub, one on each rack)
Smoked paprika (optional, approximately 4 pinches per rack per side)
1 cup BBQ sauce (my husband swears by Kraft's Chicken N Rib)
1 tsp hot sauce (we use Cholula)
1 tbsp brown sugar
1 tbsp apple cider vinegar
4 dashes of smoked paprika
salt & pepper
DIRECTIONS
1. Preheat your oven to 400F.
2. Tear out two large pieces of aluminum foil. Fold each piece in half (the short way), then fold in the side edges to create a seal and a pouch.
3. Remove the membrane from the back of each rack of ribs.
4. Season both sides of each rack liberally with the dry rub of your choice. Caress that flavour into your rack. Here, we add the optional 4 pinches or so of smoked paprika on top of the dry rub.
5. Slice the ribs into serving sizes (3 rib bones per "piece") - you could do this before or after seasoning with the dry rub.
6. Place the pieces of each rack (we usually do one rack per pouch) into the aluminum pouches and fold in the top to seal.
7. Place the pouches in a deep baking dish, lined with aluminum foil. Bake at 400F for 2 hours.
8. When racks are almost done baking, preheat the grill to medium high heat.
9. While the grill preheats, in a bowl mix together the BBQ sauce, hot sauce, brown sugar, vinegar, a pinch of salt & black pepper, and about 4 dashes of smoked paprika.
10. Remove the ribs from their pouches and place bone-down on the grill.
**CAUTION: the steam escaping the pouches will be HOT**
11. Using a brush, apply the BBQ sauce mix to the top of the ribs.
12. Flip the ribs and apply the remaining BBQ sauce to the bone side of the ribs. Leave on the grill for 1-2 minutes and flip once more so the ribs are bone-down. Grill another 1-2 minutes, then remove.
**Grill time may very depending on how hot your BBQ is and its various hot/cold spots, so keep a close eye on it to avoid burning.