Smoked Barbeque Pork Baby Ribs, with Hickory Wood and Maple Syrup

That good old summer time is coming to an end pretty soon!  In Vancouver, we know the BBQ season is almost over when The Pacific National Exhibition opens.  Also rain usually falls after the September Labour Day long weekend.  So we want to take full advantage of the almost last sunny weekend, Smoked BBQ baby back ribs is on my menu tonight.

Smoked BBQ Baby Back Ribs, with Hickory Wood and Maple Syrup

Key Points:

  • Choose pork baby back ribs instead of pork side ribs.
  • Use fresh ribs instead of frozen ones.
  • Use slow cooking instead of using pressured cooker for the tenderizing.

Serve 4

Time to cook: four hours

Cooking Procedures:

Sprinkle BBQ rub all over pork ribs, and let it sits for half an hour.  Turn up barbeque set to high for 15 minutes and turn it down to medium heat (the far side burner, I am using indirect heat to tenderize the ribs) .  Place pork ribs on grill with a rib holder and let it sits on the other side of the grill surface (no heat under it).  Close the lid.  Let it slow cook for three hours.  Put the pre-soaked Hickory wood and Maple syrup in a small container.  Position it on the far side burner and turn up the heat to high for half an hour.  Smoke should begin to circulate inside the covered BBQ.   Open the lid and take away the smoke tray.   Place the ribs (flat side) on top of the burner and turn up the heat to high.   Use a brush to brush barbeque sauce on ribs and cover it again for 5-10 minutes.  Flip the ribs to the other side and repeat the same procedure.  Watch out for grease fire, have a water spray bottle handy in case of flare up.  When ribs are ready, serve with some more barbeque sauce on the side.  Dinner is READY!!

Pork ribs on the grill
Smoke tray
Half way through smoking with smoke tray next to pork rib
Pork ribs with BBQ sauce and “Dinner is Ready”

BBQ Rub:

Kosher salt                                                1/4 cup

Brown sugar                                              1/8 cup

Garlic powder                                            2 Table spoon

Celery powder                                           2 Table spoon

Herbes de provence                                1 tea spoon

Thyme                                                           1/2 tea spoon

Paprika                                                          1/2 tea spoon

Freshly ground Black pepper               1/2 tea spoon

Cumin powder                                             1/2 tea spoon

Mix the above items in a small dry bowl and store it in an air tight jar for future use.

Barbeque Sauce:

Apple Cider                                                ¼ cup

Ketchup                                                       1 cup

Dark brown sugar                                    ½ cup

Maple syrup                                                ¼ cup

Red wine vinegar                                       ¼ cup

Fresh lemon juice                                       1 tablespoon

Worcestershire sauce                               2 teaspoons

HP sauce                                                        ¼ cup

Garlic, minced                                             3 cloves

Shallot, minced                                           1 clove

Fresh ginger, minced                                 ½ teaspoon

Dijon mustard                                               1 tablespoon

Hot peper flake                                             1 teaspoon (if you like the heat)

Salt and pepper to taste.

In a medium size cooking pot, use small amount of olive oil to sauté the garlic, shallot and ginger for two minutes.  Pour the rest of the ingredients to the pot, mix well and let it cook under medium heat for 15 minutes.  Let is cool off and store in freezer for future use.

Smoking Ingredients:

Hickory wood chips – a hand full (pre-soak for 1/2 hour)

Maple Syrup                – 1 table-spoon


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