Ribs with Dry Rub and Smoky BBQ Sauce

Ingredients

1/4     cup (50 mL) Hungarian paprika
1/4     cup (50 mL) chili powder
1     teaspoon (5 mL) kosher salt
1     teaspoon (5 mL) pepper
1     cup (250 mL) brown sugar
2     teaspoons (10 mL) oregano
5     pounds (2.25 kg) long or short pork ribs
1/2     cup (125 mL) vegetable oil

Smoky BBQ Sauce:
1     cup (250 mL) ketchup
1     cup (250 mL) prepared mustard
1/2     cup (125 mL) molasses
1 1/2    cups (375 mL) brown sugar
1     tablespoon (15 mL) Worcestershire sauce
1     teaspoon (5 mL) cayenne pepper
Salt and pepper
1     medium onion, diced finely
Pinch smoked sea salt or ½ teaspoon (2 mL) liquid smoke

Preparation

Ribs:
Mix dry ingredients, and rub over ribs; drizzle with vegetable oil, cover and marinate in fridge for two or more hours. Meanwhile, make Smoky BBQ Sauce.

Smoky BBQ Sauce:
Mix all ingredients in a large bowl; cover and refrigerate for at least 1 hour to allow flavours to blend.

Once ribs have finished marinating, place them on the grill, meat side down, at medium temperature.

Allow to brown on one side, approximately 2-3 minutes; turn and allow other side to brown.

Baste with Smoky BBQ Sauce, turning and basting until the meat begins to fall from the bone. Separate ribs and serve. Makes 4-6 servings.

Ask Alain:
Why use kosher salt? Its crystals are coarser than regular table salt, so it adheres to food better.