WILD ROSE COUNTRY RIBS

Serves: 6

■ 1/4 cup (60 ml) paprika

■ 2 tbsp (30 ml) dry mustard

■ 2 tbsp (30 ml) all-purpose flour

■ 1 tbsp (15 ml) granulated sugar

■ 2 tsp (10 ml) seasoned salt

■ 2 tsp (10 ml) freshly ground pepper

■ 4 lb (2 kg) pork back ribs

■ 3/4 cup (180 ml) apple cider vinegar

■ 1/3 cup (80 ml) liquid honey

■ 1 tbsp (15 ml) cold water

■ 1 tsp (5 ml) cornstarch

1. To prepare rub, combine first 6 ingredients (paprika through pepper). Spread

1/3 cup (80 ml) of rub over both sides of ribs. Reserve remaining rub for sauce.

2. Place ribs in a large foil roasting pan. Let stand for 15 minutes. Cover pan tightly with heavy-duty foil. Place pan directly on barbecue grid. Cook ribs, with lid down, over low heat on for 1-1 1/4 hours or just until ribs are tender.

3. Meanwhile, to prepare sauce, combine vinegar, honey and reserved rub in a saucepan. Bring to a boil over medium heat. Reduce heat and simmer, uncovered, for 5 minutes.

4. Whisk together cold water and cornstarch until blended. Add to vinegar mixture, stirring constantly. Cook, stirring constantly, until thickened and bubbly, about 2 minutes; set aside.

5. Remove ribs from pan; place ribs on barbecue grid. Grill ribs over low heat, turning occasionally, for 20 minutes.

6. Baste with sauce and continue grilling for 10 minutes or until ribs are richly glazed. Cut and serve.