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Spicy Ribs, Canadian-Style

Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 4
Author Margaret Bose Johnson

Equipment

  • roasting pan or 9x13-inch baking dish
  • aluminum foil
  • campfire grill, barbecue, or oven

Ingredients

  • 2 large racks of pork back ribs or side ribs (about 4 lbs/1.8kg total weight)
  • ¼ cup (60ml) water

for the Spicy Rib Rub:

  • 2 tablespoons brown sugar
  • 1 tablespoon fine sea salt
  • 2 tablespoons red pepper flakes/chile flakes (reduce to 1 tablespoon for a milder spice level)
  • 1 tablespoon mild smoked paprika
  • 2 teaspoons oregano
  • 2 teaspoons ground allspice
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder

for the glaze:

  • drippings from ribs or 2 tablespoons oil
  • 2 tablespoons soy sauce
  • 2 tablespoons Canadian rye whisky or apple juice
  • 2 tablespoons maple syrup or honey
  • 2 tablespoons balsamic vinegar

Instructions

  • Preheat oven to 325℉ (170℃).
  • Remove the membrane from the ribs, if desired. (To remove it, poke a sharp knife under the membrane at the skinny end of the rib rack on the bony side to loosen it a bit. Grab the membrane with a paper towel for better grip, and pull it back and off as far as it will go.) Cut each rib rack in half between two bones to make four smaller racks.
  • Stir together all the ingredients for the spice rub and coat all the sides and edges of all 4 rib racks, rubbing in the mixture well.
  • Lay the ribs in a single layer in a baking dish large enough to hold them. Sprinkle on any remaining spice rub, and pour the ¼ cup of water into the pan beside the ribs. Cover the pan with aluminum foil.
  • Bake for 2 to 2½ hours, until very tender.
  • When the ribs are done, drain any juices in the roasting pan into a small saucepan. If the liquid is less than about 2 tablespoons, add oil to make up the difference. If there is no liquid in the pan, use 2 tablespoons of oil. Wipe out the roasting pan and line it with aluminum foil for easier clean up if roasting the ribs in the oven. Return the ribs to the foil-lined pan if finishing them immediately.
  • If you are finishing the ribs another day, remove them from the pan and refrigerate them at this point. Pour the roasting juices into a small container and refrigerate them to use when making the glaze.
  • Add the soy sauce, whisky, maple syrup, and balsamic vinegar to the roasting juices/oil in the saucepan. Bring the mixture to a simmer and cook until it turns syrupy (5 to 8 minutes).
  • Brush the glaze over the ribs, coating both sides, with a pastry brush.
  • Grill the ribs on a grill over hot campfire coals, on a barbecue grill, or in the oven, until they are lightly charred and smoky. Brush any remaining glaze over them as they are grilling. If finishing the ribs in the oven, set the baking dish containing the ribs on a rack near the top of the oven under the broiler and grill them until well browned. Watch them carefully as they are broiling, so they don't burn. Alternately, roast them in a 450℉ (230℃) oven for 10 to 15 minutes, until glazed and browned.

Notes

Removing the membrane from the ribs before roasting them is optional, as the meat becomes so tender the membrane is not noticeable. But remove it if you prefer.
The ribs can be oven-roasted the day (or up to 3 days) before you need them and the glaze can be then cooked ahead. Keep them chilled, then on serving day, finish the ribs with the glaze on the grill or in the oven.
Allow about 1 lb (454gm) of ribs per person.
You will need about ½ cup of dry rub for 4 lbs of ribs (2 tablespoons rub per lb of meat).