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Slow-Cooked Ribs finished on Barbecue

Yields1 Serving

Adapted from two recipes: "Slow Chili-Rubbed Ribs" from "Back to Basics" by Michael Smith; "Maple-Planked Ribs with Smoky Maple BBQ Sauce" from "LCBO BBQ Central Volume Two".

 2 racks baby back pork ribs
 1 tbsp sea salt
 1 tbsp hot smoked paprika
 ½ tsp thyme
 2 tsp ground cumin
 2 tbsp garlic powder
 2 tsp pepper
 1 Smoky Maple BBQ Sauce
1

In a bowl, combine salt, paprika, thyme, cumin, garlic powder and pepper. Sprinkle over ribs, pressing to adhere.

2

Place in fridge for 6 hours or overnight.

3

Preheat oven to 400°F.

4

Fit the ribs into a large baking pan, overlapping and fitting as needed to evenly fill the pan. If your baking pan doesn't have a tight-fitting lid, cover with foil as tightly as possible.

5

Place the pan in the oven an lower the temperature to 250°F. Bake slowly until the meat is meltingly tender, about 3-1/2 hours.

6

Preheat barbecue with burner on one side of the grill with smoke box with wood chips. When wood chips are smoking, the barbecue is ready for ribs.

7

Brush both sides of ribs with Smoky Maple BBQ Sauce and place on grill on the side with burners turned off. Cook until sauce is caramelized, about 15 minutes.