If you can't make it to rib fest in Waterdown this weekend, host your own with this BBQ ribs recipe!
Recipe originally appeared in the 15th edition of the Barbecue Genius Grillers Handbook, and can also be found at www.onthegrill.ca.
Preparation Time: 15 minutes
Cooking Time: 1 hour
- 3 lbs. pork backribs
- salt and pepper to taste
- 1 cup ketchup
- 1 cup water
- 1/3 cup worcestershire sauce
- 1 tablespoon chili powder
- dash hot pepper sauce
- 2 tablespoons brown sugar
- Place a drip pan over the coals, under the cooking grids. Pour in one inch of water or other liquid such as apple cider or wine, or a combination. Replace the cooking grids and preheat barbecue on LOW.
- Peel the membrane off the back of the ribs using your fingers. (This makes an enormous difference in the tenderness of the ribs.) Cut each sleeve or rack of ribs into six inch sections. Sprinkle with salt and pepper and place in a rib rack on the barbecue (see tip below). Cook slowly on lowest heat for one hour.
- Meanwhile, combine the remaining ingredients in a saucepan and simmer on the side burner until the sauce thickens. Apply this sauce during the last few minutes of cooking to prevent the sugar from burning, and pass the extra around the table.
When placing the ribs on the grill, stack the ribs against each other on an angle. Lay the ribs flat on the grids for the last few minutes of cooking while brushing them with the sauce.