Go to content




Filed under: Comfort food, Dinner, Entertaining, Game night, Kids-approved, Week-end

preparation time

00:30 30min

Cooking time

00:105 105min


  • 5 lb 2.27 kg pork back ribs, trimmed
  • Vegetable oil
  • 1 1/2 tasse 375 ml BBQ Québec bourbon maple sauce (or other store-bought sauce), to taste
  • Ingredients for the dry rub
  • 1 tbsp. 15 ml chili powder
  • 1 tbsp. 15 ml smoked paprika
  • 2 tsp. 10 ml pepper
  • 1 tsp. 5 ml garlic powder
  • 1 tsp. 5 ml onion powder
  • 1 tsp. 5 ml dry mustard


  1. Place oven rack in the middle position and preheat oven to 165 °C (325 °F).
  2. Combine all dry rub ingredients in a bowl. Set aside.
  3. Place ribs on 2 large sheets of aluminum foil. Oil ribs and cover each side with 5 mL (1 tsp.) dry rub. Close foil to seal and place on a large baking sheet.
  4. Bake for 1 hour 30 minutes.
  5. Preheat barbecue to medium or turn on oven broiler.
  6. Unwrap ribs and divide into 5-rib servings, or as you prefer. Return ribs to baking sheet and brush each side with BBQ Québec bourbon maple sauce. Grill ribs on the barbecue for 5 to 6 minutes per side, or on a baking sheet in the oven, brushing regularly with sauce.
  7. Serve with a green salad and grilled corn on the cob, drizzled with ranch dressing, if desired. Serve with remaining sauce.


Slow cooker

Divide ribs into 5-rib sections. Coat ribs in dry rub and place in slow cooker. Cover and cook for 4 hours on high or 6 hours on low.