Preparation time: 10 minutes Marinade: 12 to 24h Cooking time: 2h15 Meat: 1 rack of pork back ribs Ingredients for the dry marinade: 2 tbsp brown sugar 1 tbsp chili powder 2 tsp salt 1 tsp ground pepper 1 tsp dry mustard 1/2 tsp onion powder Barbecue sauce: 1 tsp chili powder 1 tsp onion powder 1/2 tsp garlic powder 2 tbsp butter 3/4 cup ketchup 3/4 cup apple jelly 1/4 cup cider vinegar 2 tbsp molasses 1 tbsp Dijon mustard 1 tbsp Worcestershire sauce A few drops of Renard Buffalo sauce Salt and pepper Instructions for the dry marinade: In a bowl, combine all ingredients. Set aside. Using a paper towel, remove the white membrane from the back of the ribs. Place ribs on a baking sheet and sprinkle generously with marinade, rubbing well on both sides. Cover and refrigerate overnight. Place rack in center position of the oven. Preheat oven to 325°F. Wrap ribs in aluminum foil. Place on a baking sheet. Bake for about 2 hours or until meat is tender. Instructions for barbecue sauce: In a small saucepan, brown spices in butter for 1 minute. Add remaining ingredients, bring to a boil and simmer for about 5 minutes or until sauce is syrupy. Instructions: Preheat barbecue to medium heat. Oil the grill. Unwrap ribs and grill for 4 to 5 minutes on each side, brushing with half the sauce. Keep the rest of the sauce to serve with the ribs. Enjoy your meal. 

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