4 racks of Manitoba pork back ribs

Rib Rub:
2 Tbsp / 25 mL paprika
1 Tbsp / 15 mL brown sugar
2 tsp / 10 mL EACH salt, chili powder, coarse black pepper
1 tsp /5 mL ground cumin
¼ tsp / 1 mL cayenne pepper

Barbecue Sauce:

1 ½ cup / 375 mL ketchup
1 cup / 250 mL apple juice
2 Tbsp / 25 mL molasses
2 Tbsp / 25 mL Kahlua
1 ½ Tbsp / 20 mL EACH Worcestershire sauce and apple cider vinegar
1 Tbsp / 15 mL brown sugar
1 Tbsp / 15 mL Dijon mustard
1 tsp / 5 mL chili powder

Lift and peel membrane from back of each rack of ribs. In a jar with a tight-fitting lid, mix all rub spices together and shake well until blended thoroughly. Rub generously over all surfaces of ribs; cover and refrigerate up to 12 hours. Roast ribs on a foil lined baking sheet at 350˚F (180˚C) for about 1 ½ hours. Cover loosely with foil if ribs are browning too quickly. Meanwhile, in a small saucepan, combine barbecue sauce ingredients. Bring sauce to a boil. Reduce heat to low and simmer uncovered 30-40 minutes or until sauce thickens slightly; stirring occasionally.  Remove ribs from oven when done. Place ribs on pre-heated barbecue about 5-8 minutes per side, basting frequently with warm sauce.

Yield: Serves 8-10