Yield: 6 servings
Ingredients
- 5 pounds slab country style pork ribs
Rib Rub
- 1 tablespoon paprika (15ml)
- 3 tablespoons brown sugar (45ml)
- 1 teaspoon chili powder (5ml)
- 2 teaspoon garlic powder (10ml)
- 2 teaspoon onion powder (10ml)
- 1 teaspoon dried thyme (5ml)
- 1 teaspoon dried oregano (5ml)
- 1 teaspoon ground coriander (5ml)
- 1 teaspoon celery salt (5ml)
- 1 teaspoon cayenne pepper (5ml)
- 2 teaspoons dry mustard (10ml)
- 1 tablespoon course kosher salt (15ml)
Place all rub ingredients into a small bowl and stir until well combined. Rub evenly over ribs. Place ribs on a tray, cover with plastic wrap and refrigerate overnight up to 24hrs.
Rib Sauce
- 2 cups chopped canned tomatoes (500ml)
- 1 tablespoon Blackstrap molasses (15ml)
- 1 teaspoon dry mustard (5ml)
- 1 teaspoon chili flakes (5ml)
- 1 teaspoon mixed Italian herbs (5ml)
- 1 tablespoon Worcestershire sauce (15ml)
- 1 cup chopped onions (250ml)
- 1 tablespoon olive oil (15ml)
- salt and pepper to taste
Directions
- Melt butter in a medium sized skillet at high heat. Add onions and sauté for 2-3 minutes or until translucent. Add the remaining sauce ingredients. Reduce heat to medium low and allow sauce to simmer for 15-20 minutes. Remove from heat.
- Rib sauce can be made in advance and stored in the refrigerator for up to 7 days.
- Prepare barbeque for indirect heat. Heat one side of the grill to 220°F/110°C or low heat and keep the other side of the grill off. Place drip pan under the no heat side of the grill.
- Place the ribs on cool side of the grill over the drip pan.
- Using a basting brush, paint the ribs with the rib sauce.
- Slow cook ribs for 3 hours basting with rib sauce every 30 minutes.