Serves : 4
Preparation time: 15 minutes
Cooking time : 3 hours
Ingredients
- 4 racks back ribs
- 15 ml (1 tablespoon) garlic powder
- 15 ml (1 tbsp) onion powder
- 15 ml (1 tbsp.) dry mustard
- 15 ml (1 tbsp.) cumin seeds, ground
- 15 ml (1 tbsp) salt
- 15 ml (1 tbsp.) pepper, ground
- 30 ml (2 tbsp) brown sugar
- 15 ml (1 tbsp) sweet smoked paprika
- 250 ml (1 cup) apple juice
- 125 ml (1/2 cup) whisky
- 60 ml (4 tbsp.) butter
- 125 ml (1/2 cup) honey
- salt and pepper to taste
Preparation
- In a bowl, combine garlic powder, onion powder, mustard, cumin, salt, pepper, brown sugar and paprika.
- Rub the spice mixture over the ribs. Save the remaining spice mixture to add to the apple juice, whisky, melted butter and honey.
- Preheat barbecue to 110°C (225°F), with one side lit.
- Place the ribs on the grill, with the lid off, and cook indirectly for 2 hours.
- On 4 sheets of aluminum foil, place the racks of ribs, add the spice sauce, close the lid to create a papillote and, on the barbecue grill, cook for 1 hour, again indirectly, at 110°C (225°F).
