Bonnie Stern's recipe for BBQ ribs - mmm mmm good!

My favorite method of cooking BBQ ribs is to bake them in the oven first at a low temperature, then apply the sauce and just grill them for the last 10 minutes to brown and heat. This ensures that the ribs are fully cooked and don't burn on the grill. Be sure to remove the membrane on the underneath side of the ribs. Scrape a bit of the membrane away with a knife and then using paper towels to help, hold the ribs in one hand and the membrane in the other (to prevent slipping), rip the membrane off. (It may come off all at once or in a few pieces.)

Makes makes 6 to 8 servings

2 tbsp Paprika 25 ml
2 tbsp Brown sugar 25 ml
2 tsp Salt 10 ml
1 tsp Pepper 5 ml
4 Strips pork back ribs (about 5 lbs/2.5kg to 6lbs/3kg)

Barbecue sauce:
2 cups favorite barbecue sauce (I like Bullseye Original) 500 ml
1/4 cup Worcestershire sauce 50 ml
2 tbsp Brown sugar 25 ml
1 tbsp Dijon mustard 15 ml
2 tbsp Hoisin sauce 25 ml

Combine paprika, sugar, salt and pepper.

Remove membrane on the underside of ribs if it hasn't already been done. Cut strips in two. Rub with spice mixture. Marinate up to overnight in refrigerator.

Place ribs on baking sheets lined with aluminum foil. Cover tightly with foil. Bake ribs in a 300F/150C oven for 1 1/2 to 2 hours or until meat starts to retract from bones.

Meanwhile, combine barbecue sauce with Worcestershire sauce, sugar, mustard and Hoisin.

When ribs are ready brush with sauce. Barbecue on a medium hot grill 5 to 8 minutes per side, basting with sauce, until hot and browned.

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