Ingredients:

  • 4 lbs (1.8 kg) pork spareribs or baby back ribs, membrane removed
  • 2 tablespoons (30 ml) brown sugar, packed
  • 2 tablespoons (30 ml) smoked paprika
  • 1 tablespoon (15 ml) garlic powder
  • 1 tablespoon (15 ml) onion powder
  • 1 tablespoon (15 ml) kosher salt
  • 1 teaspoon (5 ml) black pepper, freshly ground
  • 1/2 teaspoon (2.5 ml) cayenne pepper (optional, for a little kick!)
  • 1 ½ cups (355 ml) of your favourite BBQ sauce (store-bought or homemade)

Instructions:

  1. Remove the membrane from the back of the ribs. Pat the ribs dry with paper towels.
  2. In a small bowl, combine all dry rub ingredients and mix thoroughly.
  3. Generously rub the dry rub mixture all over the ribs, ensuring even coverage.
  4. Wrap the ribs tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
  5. Preheat the grill to low heat (around 250°F/120°C) for indirect cooking. If using charcoal, set up for two-zone cooking (coals on one side, ribs on the other).
  6. Place the ribs on the grill grates, bone-side down, away from the direct heat. Close the lid and cook for 2-2.5 hours, or until the internal temperature of the meat reaches 190-200°F (88-93°C).
  7. Remove the ribs from the grill and wrap tightly in heavy-duty aluminum foil. Add a tablespoon of water or apple juice to the foil packet to create steam.
  8. Return the wrapped ribs to the grill and cook for another 30-60 minutes.
  9. Remove the ribs from the foil and brush generously with BBQ sauce.
  10. Return the ribs to the grill, bone-side down, and cook for 15-20 minutes, or until the sauce is sticky and caramelized, flipping once halfway through. Watch carefully to avoid burning!
  11. Remove the ribs from the grill and let rest for 10 minutes before slicing and serving these perfect bbq ribs on the grill.