Ingredients
Method
Dry Rub:
- In a small bowl, combine paprika, garlic powder, onion powder, chili powder, salt and pepper for the rub. Set aside.
- Remove and peel away the white membrane/silver skin on the back of ribs with a paper towel. Place the rack of ribs in a large roasting pan or baking sheet and rub generously on the both sides with the spice rub. Cover and refrigerator for a minimum of 1 hour before cooking.
- Preheat oven to 325°F.
- Cover with aluminum foil and bake until tender, about 2 hours.
Barbecue Sauce:
- In a saucepan, add and stir together garlic, ketchup, apple cider vinegar, maple syrup, Worcestershire sauce, dry mustard, ginger, chili powder and pinch of salt.
- Bring to medium heat and then lower to a simmer. Cook uncovered, stirring occasionally, until the flavours are well blended about 10-15 minutes and once it becomes syrupy, remove from heat and set aside.
- Preheat the grill, setting the burners to medium and oil the grate. Place the rack of ribs on the grill and brush with barbecue sauce and grill for about 5 minutes on each side, or until it becomes caramelized.
- Transfer to a cutting board, and cut the ribs apart. Option is to add more of the barbecue sauce to the ribs before serving.