Smoked RIbs

Smoky BBQ Ribs


  • 3 lb (1.5 kg) pork back ribs or side ribs centre cut removed
  • Smoky Barbecue Sauce
Spice Rub
  • 2 tbsp (25 mL) chili powder
  • 1 tbsp (15 mL) ground cumin
  • 1 tbsp (15 mL) dry mustard
  • 2 tsp (10 mL) cinnamon
  • 1/2 tsp (2 mL) salt


  1. Pour enough water into shallow roasting pan to come scant 1/2 inch (1 cm) up side. Cut ribs into 2-rib portions; place, meaty side up, in single layer in water. Cover and steam-roast in 325°F (160°C) oven until meat is tender, 75 to 90 minutes. Transfer to large glass baking dish, discarding cooking liquid.
  2. Spice Rub: In small bowl, combine chili powder, cumin, mustard, cinnamon and salt ; rub all over ribs. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
  3. Brush ribs with about half of the Smoky Barbecue Sauce. Place on greased grill over medium-high heat; close lid and grill, turning at least once and basting with remaining sauce, until glazed and browned, 10 to 15 minutes.

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