Real Recipes From Real Home Cooks ®

canadian smoky pork ribs

Recipe by
Francine Lizotte
Surrey South, BC

With a smoky rub and your favorite BBQ sauce, this recipe it's definitely a crowd pleaser!

yield 8 servings
prep time 20 Min
cook time 2 Hr 45 Min
method Barbecue

Ingredients For canadian smoky pork ribs

  • 2 lg
    pork rib racks, membrane removed and portioned
  • smoky bbq rub, as needed
  • 3 c
    favorite bbq sauce, or as needed
  • 2 Tbsp
    brown sugar
  • 2 Tbsp
    smoked paprika
  • 1 Tbsp
    kosher salt
  • 1 Tbsp
    chili powder
  • 1 Tbsp
    onion powder
  • 1/2 Tbsp
    garlic powder
  • 1/2 Tbsp
    freshly ground black pepper (i always use mixed peppercorns)

How To Make canadian smoky pork ribs

  • 1
    Lightly spray the aluminum foil pieces to prevent the ribs from sticking and place one serving on each one.
  • 2
    Generously apply the rub on all sides including the edges.
  • 3
    Spoon on BBQ sauce and brush it over, covering the entire surface.
  • 4
    Place meat side down and fold the foil tightly over the ribs making sure the seams of the foil are up.
  • 5
    Take another piece of aluminum foil but not greased this time and tightly wrap it, making sure the seams are up.
  • 6
    Place the packets on a baking sheet, seams side up, and transfer to the fridge for at least 8 and up to 24 hours.
  • 7
    The next day, start the barbecue and bring the temperature to between 300ºF to 325ºF.
  • 8
    Place the packets, seams side up, close the lid and let them cook for 2 ½ hours.
  • 9
    Halfway through cooking, swap the packets to give the furthest ones a chance to now be closer to the heat source.
  • 10
    When the 2 ½ hours are up, unwrap them, carefully take them out of the foil and discard the packets.
  • 11
    Place the ribs on the grill meat side up and generously spoon on some BBQ sauce (meat side only); brush it on evenly.
  • 12
    Turn all the burners on and bring the temperature up between to 500ºF to 550ºF. Grill them for an additional 15 to 20 minutes or until lightly charred. Serve immediately.
  • 13
    To view this recipe on YouTube, click on this link >>>>