Ingredients
- pork back ribs - two sheets
- Dry Rub:
- 2 tablespoons cumin
- 1 tablespoon paprika
- 1 tablespoon salt
- 1 teaspoon chili powder (can be increased if you like it hot!)
- 1 teaspoon pepper
- 1 teaspoon cayenne pepper
- 1/2 teaspoon ground cloves
- 1/4 cup packed brown sugar
- Purchased BBQ sauce - I prefer traditional Bulls Eye BBQ but this is a finishing touch and up to your taste
Steps
- Remove the membrane from the two back ribs pieces - look for the skin covering one side then use a sharp knife to lift it at one corner - use a dry tea towel to pull and lift in one move if you can. Discard. This step will make the ribs really easy to eat. Using a larger cutting board cut the ribs into two or three bones maximum. Slice along the bone.
- Mix the dry ingredients - add extra chili powder if you like it spicier (but be careful!).
- Turn on the BBQ - heat it at high for 10 minutes then turn down to medium for the actual cooking time.
- Rub the spice mixture into the ribs one at a time - make sure you cover all meat. Pile them up in a container you can safely move out to the BBQ. Put in the fridge for 10 minutes - don't leave too long or the spices will liquify and run off.
- Place the ribs on the grill, turning once or twice, for 25 minutes (everyone knows their own BBQ best - some are hotter than others). Brush on lots of BBQ sauce for the last 10 minutes of cooking time, turning once (the brown sugar can burn if on too long).
- Serve with plenty of napkins!!! Corn on the cob, soft rolls and coleslaw go well with this dish.
