Pork ribs by Lucy Waverman photographed May 21 , 2015 in Toronto.The Globe and Mail
Use lots of rub for a spicy taste and less if you prefer a more subtle touch. Store any extra in an airtight jar away from heat and light; it will keep for at least six months. The mop sauce keeps the ribs moist throughout the long cooking time.
Servings: 4
Ready Time: 3 to 4 hours
Ingredients
2 racks pork back ribs
Rub
2 tbsp kosher or sea salt
2 tbsp freshly ground black pepper
1 tbsp brown sugar
1 tbsp dry mustard powder
2 tbsp chili powder
1 tbsp smoked paprika
1 tbsp dried thyme
1 tsp cayenne or more to taste
Mop sauce
1/2 cup cider vinegar
1 tsp Sriracha
1/2 cup apple juice
Method
Remove the membrane covering the underside of the bones as that stops the rub from properly absorbing. Using a small, sharp knife, work the tip under the thin membrane until you have enough to grasp. Then, using your fingers, peel it back and discard. It is easiest to start in the middle and pull each part away from the bones.
Preheat grill to 250-275 F with one or two burners off to allow indirect heat.
Combine salt, pepper, sugar, mustard, chili, paprika, thyme and cayenne. Generously coat both sides of racks with rub. Place ribs on barbecue over indirect heat, bone-side down, and grill for 1 hour.
Place vinegar, Sriracha and apple juice in a spray bottle and shake to combine. Spray sauce evenly over both racks of ribs. Cook for 2 more hours or until very tender, spraying with sauce every 30 minutes.
Brush with barbecue sauce of your choice and continue cooking until sauce is glazed, about 15 minutes. Cut rackes into individual ribs and serve with more barbecue sauce.