CANADA’S ULTIMATE BARBECUE-SMOKED RIBS

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