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Hunt’s Moderately Spicy BBQ Ribs Recipe

Growing up, I was never a fan of spicy foods. I always preferred a good BBQ sauce over hot sauce. But lately, I’ve developed a taste for spicy things. So when it came time to try out a new, from-scratch recipe for ribs on Canada Day this year I figured I’d add a bit of zing to my BBQ sauce for the first time ever. This is what I came up with. 
Note: The amounts below are enough for 1 full rack of side or back ribs. 
  • 1.5 tablespoons chili powder
  • 1.5 tablespoons cayenne pepper
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 2 tablespoons maple syrup
  • 1 tablespoon water
  • 0.5 bottles of your choice BBQ sauce
Dry-Rub Prep
  1. Mix all the dry spices together in a small bowl. 
  2. Add the maple syrup and water, mixing thoroughly. 
  3. If needed, add more maple syrup and water at a 2:1 ratio as necessary until the mixture becomes a thick, sticky paste with a grainy texture. There should be no more “loose” powder in the bowl. 
Steaming the Ribs
Note: The ribs can be cooked up to two days in advance of grilling. After allowing them to cool, place them in a container in a refrigerator until grilling time. Also store the excess dry rub in the refrigerator. 
  1. Pre-heat the oven to 175C (350F). 
  2. Using your fingers, an icing spreader, or the back side of a spoon, rub the mixture over both sides of the ribs, ensuring the mixture is spread as evenly as possible without clumps.  
  3. Place any excess dry rub in an air-tight container, as it will be used for the BBQ sauce at grilling time.  
  4. Place ribs in a foil-lined baking pan. Ideally, use a baking pan with a grill bottom to allow the ribs to steam more evenly. 
  5. Add 1-2 cups of boiling water and then cover the pan with more foil.
  6. Bake for 2 hours. 
  7. If you are grilling the same day as when you cooked the ribs, save approximately 1 cup of the water/drippings from the pan, otherwise discard. 
  1. Pre-heat your BBQ to high/max. 
  2. Thoroughly mix the excess dry-rub with your BBQ sauce. 
  3. If the sauce is too thick, add a small amount of water or oil to allow for easier basting while on the grill. If you are grilling the same day as when you cooked the ribs, use the water/drippings from the baking pan for extra flavour. 
  4. Baste each side of the ribs with sauce.
  5. Grill for approximately 2 minutes on each side, basting the top side each time you flip. Repeat this twice for a total of 4 minutes per side or until you are satisfied with the grill marks. 
Serve and enjoy! 

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