Classic BBQ Back Ribs Rate this article: 4.3 16608 Print Yield:4-6 Prep Time: 15 minutes Cooking Time: 3 hours Ingredients: 2 1/4 lb (1 kg) Ontario pork back ribs, membrane removed 3 Tbsp yellow mustard Basic Barbecue Rub 1/2 cup (125 mL) sweet paprika 1/4 cup (60 mL) packed light brown sugar 2 Tbsp (30 mL) ground cumin 2 Tbsp (30 mL) ground coriander 2 Tbsp (30 mL) dry mustard powder 2 Tbsp (30 mL) table salt 1 Tbsp (15 mL) granulated garlic 1 Tbsp (15 mL) ground black pepper Basic Barbecue Mop 1 cup (250 mL) BBQ sauce (store-bought or homemade) 1/2 cup (125 mL) apple cider vinegar 1/2 cup (125 mL) lager-style beer or your favorite style Cooking Instructions: For the BBQ rub, stir all of the ingredients together in a large mixing bowl until evenly combined. You’ll wind up with about 1 1/2 cups (375 mL), but if you’d like to keep the rub on hand, you can easily double or triple the recipe. Store the rub in an airtight container in the pantry until ready to use. It will keep for 3 months. For the mop, stir together the BBQ sauce, vinegar and beer, and chill until ready to use. Brush a thin layer of mustard over both sides of the ribs (this will help the rub stick to the meat). Completely cover both sides of the ribs with the BBQ rub. If using a smoker BBQ, set it to 225°F (110°C) and cook the ribs, covered, until the ribs “give” when twisted with tongs, about 3 hours. If using a gas grill, cook at the same temperature for about 3 hours using the indirect method. For the last hour of cooking, baste the ribs on both sides with the mop every 15 minutes. You can shut off the barbecue and rest the ribs in there, with the lid on, until ready to serve. To serve, carve between each bone to present individual ribs. Grilled Pork Tenderloin Skewers Banh Mi Sandwich Tags: Pork RecipesBack Ribs RecipesRibs RecipesClassic BBQ Back RibsDinner RecipesOven RecipesLunch RecipesDairy Free RecipesBBQ / Grill Recipes