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Barbecued Back Ribs

Barbecued Back Ribs


3 lbs pork backribs

salt and pepper to taste


1 cup ketchup

2 tablespoons brown sugar

½ cup water

1⁄3 cup worcestershire sauce

1 tablespoon chili powder

dash hot pepper sauce


Using the indirect cooking method, place a drip pan over the vaporizer, under the cooking grids.

Pour in one inch of water or other liquid such as apple cider or wine, or a combination.

Replace the cooking grids and preheat barbecue on medium.

Peel the membrane off the back of the ribs using your fingers. (This makes a great difference in the tenderness of the ribs.) Cut each sleeve or rack of ribs into 6” sections. Sprinkle with salt and pepper and place in a rib rack on the barbecue. Place the ribs upright In the rib rack, with the bone tips pointed upwards.

Cook slowly on low heat for appox. 1½ hours, until very tender.

Meanwhile, combine the remaining ingredients in a saucepan and simmer until the sauce thickens.

Apply this sauce during the last few minutes of cooking to prevent the sugar from burning.

A warmed sauce will penetrate the meat better, and result in more flavourful ribs.

Let stand 5 min before serving.

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Onward Manufacturing Company Ltd.