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Kansas City Back Ribs with Chili Rub

Early Summer 2014
201403048.jpg
food and drink

BY: Julia Aitken

Some people like their ribs dry—seasoned with just a rub; others want them slathered in sauce. This recipe pleases both camps. A sweet-spicy rub and smoky wood chips give the ribs great flavour, and the optional sticky barbecue sauce kicks up the taste quotient even more.

RIBS
4 lbs (2 kg) pork back ribs
3 tbsp (45 mL) chili powder
2 tbsp (30 mL) paprika
1½ tsp (7 mL) packed brown sugar
1 tsp (5 mL) mustard powder
1 tsp (5 mL) garlic powder
1 tsp (5 mL) cayenne
1 tsp (5 mL) kosher salt
1 tsp (5 mL) freshly ground black pepper
3 cups (750 mL) maple or hickory smoking chips

KANSAS-MEETS-CANADA BARBECUE SAUCE
3 tbsp (45 mL) paprika
2 tbsp (30 mL) chili powder
1 tbsp (15 mL) mustard powder
2 tbsp (30 mL) vegetable oil
4 cloves garlic, minced
2 cups (500 mL) ketchup
½ cup (125 mL) maple syrup
⅓ cup (80 mL) cider vinegar
3 tbsp (45 mL) Worcestershire sauce

1 For ribs, lift thin membrane from bony side of 1 rack of ribs with tip of a small sharp knife. Grasp membrane with a piece of paper towel and gently but firmly peel it off ribs. Repeat with other rack(s).

2 In a small bowl, stir together chili powder, paprika, sugar, mustard and garlic powders, cayenne, salt and pepper. Rub spice mixture all over both sides of ribs. Wrap racks in pairs tightly in plastic wrap and refrigerate for at least 8 hours or overnight.

3 At least 1 hour before grilling, put wood chips in a bowl of cold water to soak.

4 Just before grilling, drain wood chips. Wrap chips in a double layer of foil, making a flat package and sealing edges well. Poke holes in top of package with a skewer. Put package under cooking grate directly over 1 burner of barbecue. (Alternatively, follow barbecue manual’s instructions for using wood chips.)

5 Preheat barbecue to high. After about 20 minutes, when chips are smoking, leave burner under chips on high and turn off remaining burner(s).

6 Arrange ribs on unlit part of grill. Close lid and adjust temperature of lit burner to maintain a temperature of about 275°F (140°C). Grill ribs, turning and rearranging them every30 minutes, until meat is very tender and starts to shrink from ends of bones, about 2½ hours.

7 For barbecue sauce, combine paprika and chili and mustard powders in a medium saucepan. Cook over medium heat, stirring often, until spices are fragrant and have darkened a little, 2 to 3 minutes. Scrape spices out of saucepan into a small bowl. Set aside.

8 In same saucepan, heat oil over medium heat. Add garlic and cook, stirring, until fragrant but not browned, about 30 seconds.

9 Stir in ketchup, maple syrup, vinegar and Worcestershire sauce. Whisk in spice mixture. Bring to a simmer over medium-high heat. Reduce heat to medium-low. Simmer, partially covered and stirring often, for 30 minutes to let flavours blend. Remove from heat and set aside.

10 When ribs are ready, reheat sauce. Brush ribs generously on both sides with some sauce, if desired. Serve ribs with remaining sauce on the side.

Serves 4 to 6

What to Serve

201403048.jpg
food and drink

Kansas City Back Ribs with Chili Rub

Early Summer 2014

BY: Julia Aitken

Some people like their ribs dry—seasoned with just a rub; others want them slathered in sauce. This recipe pleases both camps. A sweet-spicy rub and smoky wood chips give the ribs great flavour, and the optional sticky barbecue sauce kicks up the taste quotient even more.

RIBS
4 lbs (2 kg) pork back ribs
3 tbsp (45 mL) chili powder
2 tbsp (30 mL) paprika
1½ tsp (7 mL) packed brown sugar
1 tsp (5 mL) mustard powder
1 tsp (5 mL) garlic powder
1 tsp (5 mL) cayenne
1 tsp (5 mL) kosher salt
1 tsp (5 mL) freshly ground black pepper
3 cups (750 mL) maple or hickory smoking chips

KANSAS-MEETS-CANADA BARBECUE SAUCE
3 tbsp (45 mL) paprika
2 tbsp (30 mL) chili powder
1 tbsp (15 mL) mustard powder
2 tbsp (30 mL) vegetable oil
4 cloves garlic, minced
2 cups (500 mL) ketchup
½ cup (125 mL) maple syrup
⅓ cup (80 mL) cider vinegar
3 tbsp (45 mL) Worcestershire sauce

1 For ribs, lift thin membrane from bony side of 1 rack of ribs with tip of a small sharp knife. Grasp membrane with a piece of paper towel and gently but firmly peel it off ribs. Repeat with other rack(s).

2 In a small bowl, stir together chili powder, paprika, sugar, mustard and garlic powders, cayenne, salt and pepper. Rub spice mixture all over both sides of ribs. Wrap racks in pairs tightly in plastic wrap and refrigerate for at least 8 hours or overnight.

3 At least 1 hour before grilling, put wood chips in a bowl of cold water to soak.

4 Just before grilling, drain wood chips. Wrap chips in a double layer of foil, making a flat package and sealing edges well. Poke holes in top of package with a skewer. Put package under cooking grate directly over 1 burner of barbecue. (Alternatively, follow barbecue manual’s instructions for using wood chips.)

5 Preheat barbecue to high. After about 20 minutes, when chips are smoking, leave burner under chips on high and turn off remaining burner(s).

6 Arrange ribs on unlit part of grill. Close lid and adjust temperature of lit burner to maintain a temperature of about 275°F (140°C). Grill ribs, turning and rearranging them every30 minutes, until meat is very tender and starts to shrink from ends of bones, about 2½ hours.

7 For barbecue sauce, combine paprika and chili and mustard powders in a medium saucepan. Cook over medium heat, stirring often, until spices are fragrant and have darkened a little, 2 to 3 minutes. Scrape spices out of saucepan into a small bowl. Set aside.

8 In same saucepan, heat oil over medium heat. Add garlic and cook, stirring, until fragrant but not browned, about 30 seconds.

9 Stir in ketchup, maple syrup, vinegar and Worcestershire sauce. Whisk in spice mixture. Bring to a simmer over medium-high heat. Reduce heat to medium-low. Simmer, partially covered and stirring often, for 30 minutes to let flavours blend. Remove from heat and set aside.

10 When ribs are ready, reheat sauce. Brush ribs generously on both sides with some sauce, if desired. Serve ribs with remaining sauce on the side.

Serves 4 to 6

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