CANADA’S UL­TI­MATE BAR­BE­CUE-SMOKED RIBS

Canadian Living - - Main Events -

Re­move mem­brane from un­der­side of ribs, if at­tached. Com­bine chili pow­der, sugar, cumin, gar­lic pow­der and pep­per; rub all over ribs. Cover and re­frig­er­ate for 2 hours. (Make-ahead: Re­frig­er­ate for up to 24 hours.)

Soak 3 cups wood chips for 1 hour. Set foil drip pan un­der 1 rack of 2-burner bar­be­cue or un­der cen­tre rack of 3-burner bar­be­cue. Heat re­main­ing burner(s) to medium.

For gas bar­be­cue, wrap soaked chips in heavy-duty foil to make packet; poke sev­eral holes in top. Place over lit burner; close lid. (For char­coal bar­be­cue, place soaked chips di­rectly on coals.)

Place ribs, meaty side down, on greased grill over un­lit burner; close lid and grill, turn­ing once, un­til meat is ten­der and pulls away from ends of bones, about 1½ hours. Mo­lasses Bar­be­cue Sauce Mean­while, in saucepan, heat oil over medium heat; cook onion, gar­lic and pa­prika, stir­ring, un­til soft­ened, about 5 min­utes. Stir in ketchup, ¼ cup wa­ter, mo­lasses and pep­per; re­duce heat and sim­mer un­til slightly thick­ened, about 3 min­utes. (Make-ahead: Re­frig­er­ate in air­tight con­tainer for up to 3 days.)

Brush about half of the sauce over both sides of ribs. Grill over medium-high heat, cov­ered and turn­ing once, un­til glazed, about 10 min­utes. Cut into 2-rib por­tions. Serve with re­main­ing sauce.

PER EACH OF 8 SERV­INGS

about 399 cal, 27 g pro, 26 g to­tal fat (10 g sat. fat), 15 g carb (1 g di­etary fi­bre, 11 g sugar), 103 mg chol, 390 mg sodium, 557 mg po­tas­sium. % RDI: 6% cal­cium, 16% iron, 7% vit A, 10% vit C, 5% fo­late.

MAKES 6 TO 8 SERV­INGS | HANDS-ON TIME 45 MIN­UTES | TO­TAL TIME 4 HOURS

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