Preparation time: 10 minutes
Marinade: 12 to 24h
Cooking time: 2h15
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
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.
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.