Caramelized pork back ribs

By: Andrea Alden

We had a real craving for ribs recently. I had to do something about it. So we prepared these caramelized back ribs to satisfy the cravings. We usually make ribs with bacon and maple syrup, but this time I wanted to try something different. The first ribs of the season should be special. So I set about seasoning, smoking, melting and frying. The result was these fantastic ribs.

• 2 strands of pork back ribs
• 1 cup brown sugar
• 2 tbsp Bone Dust barbecue seasoning
• 1 tbsp garlic powder
• 2 tsp
• freshly ground black pepper
• 1/4 cup brown sugar
• 1 cup honey

Sauce

• 3/4 cup Cattle BoyZ Chipotle Maple Bacon Barbecue Sauce
• 1/4 cup pure maple syrup
• 3 tbsp soy sauce
• 1 clove of garlic, grated
• Salt and pepper to taste

1. First remove the silver skin from the back of the ribs, then cut each strand in half.
2. In a bowl, combine brown sugar, bone dust seasoning, garlic powder and pepper. Rub the ribs generously on all sides with the spice mixture. Place on a plate made of non-reactive material or on a baking tray and allow the marinade to soak for 24 hours.
3. Soak your preferred smoking chips (I recommend something sweet like maple, cherry or apple) for at least 30 minutes before smoking the ribs. Preheat the charcoal smoker or grill to 90-100°C. Fill the smoking pipe with smoking chips or place the chips directly on the charcoal.
4. Smoke the ribs bone-side down for 1.5 hours.
5. Remove the ribs from the grill and place them on aluminum foil. Sprinkle the top with brown sugar and honey, wrap tightly and place on the grill for another hour.
6. While the ribs are caramelizing, prepare the sauce. Mix the barbecue sauce, maple syrup, soy sauce, garlic, salt and pepper in a bowl.
7. After an hour, unwrap the ribs in the foil and glaze with the sauce every 10 minutes until it is used up and the ribs have a sticky shine.
8. Cut the individual ribs apart and serve. Don't forget damp cloths! It goes well with potato salad, vegetables and a dip.

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