Backyard Barbecue Ribs

Honey apricot jam is delicious with ribs.

We are enjoying the summer and sunshine with a backyard barbecue with the Cooking Club this month. It has been screaming hot and turning on the oven is not an option today. Ribs are a favourite barbecue meat yet something I rarely make. As is my habit, I have tweeked the Cooking Light recipe. I have converted it to a dry rub rather than a paste. I have eliminated the slow cooking in the oven by keeping the ribs on the barbecue.

Barbecue is nicer when using charcoal but if you have a gas grill, soak purchased barbecue woodchips. Place them in a foil pan with holes poked in it and cover with kitchen foil. The smokey flavour is so tasty. You won't want to do this any other way. 

Ribs are to be tender but not with the meat falling off the bone. Low and slow heat is key. Brown over the coals and then move them to a spot on the grill that is cooler. Keep the lid on the barbecue and cook the ribs for up to 2 hours on the cool side of the grill.

Here is the rest of the menu

Susan - Amuse Bouche of Pan Seared Salad Bite with Paradise Cocktail
 
Shelby - ClamsCasino. I am so envious. In the middle of the prairies I never find fresh seafood. And I love it. 

Jerry –  FarroSalad with Cherry Tomato, Onion, and Almonds. I love farro salads and this sounds divine. Can't wait to try it. 

Val –Summer BerryMedley with Limoncello and Mint. Yhummy! That's all I can say.

Backyard Barbecue Ribs

Rib Rub

2 tsp. ground ancho chiles

2 tsp. ground morasch chiles

1 tsp. ground cumin
1 tsp. Spanish smoked paprika

2 tbsp. brown sugar

2 tsp. sea salt

1 tsp. freshly ground black pepper

1/4 tsp. cayenne
3 lb. rack pork loin back ribs, trimmed

Soak wood chips in water for an hour, if using. Drain well. Place them in a disposable foil pan with holes poked in it. Set aside. Preheat grill to medium high heat using only the burner on one side of the barbecue.

Combine all ingredients, except ribs, in a bowl. 

Prepare the ribs by removing the silverskin on the back side of the rack. This will never tenderize with cooking and is best to be removed. Slip a sharp knive under if to loosen then take a towel in your hand to grab the skin. It will pull off quite easily. Discard.

Rub both sides of the ribs with the seasoning mixture. Let sit at room temperature for an hour before grilling.

Place foil container of wood chips on the cool side of the grill. Grill ribs on both sides on the hot side of the grill. As they are finished move off the direct heat. Reduce heat a little and let ribs slowly cook for about 2 hours. Keep the lid on.

When tender, remove from grill and serve.