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Southwest-style grilled pork baby back ribs

Dinner
Fresh meats
Comforting meals
Sports nights

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Côtes levées grillées avec sauce BBQ et épices du Sud

Portions6

Preparation15 min

Cooking2 min

Marinade4 - 24 heures

Pork ribs welcome both chipotle flavour from the southwest and BBQ sauce from the far west! Ideal to share with your family or friends!

1.5 kg Olymel pork baby back ribs
3 cloves of garlic, finely chopped
30 ml (2 tablespoons) brown sugar
25 ml (1 1/2 tablespoons) cumin
15 ml (1 tablespoon) ground chipotle pepper or chili powder
15 ml (1 tablespoon) dry mustard
15 ml (1 tablespoon) onion powder
15 ml (1 tablespoon) ground coriander
15 ml (1 tablespoon) fresh ground pepper
7 ml (1/2 tablespoon) coarse salt
300 ml store-bought barbecue sauce

Used products

Côtes de dos de porc

Pork back ribs

Combine all ingredients except barbecue sauce in a dish and brush both sides of ribs with mixture. Cover and marinate in refrigerator for 4 to 24 hours.
Preheat oven to 300°F (150°C). Place ribs in pan, bone side down. Cover with aluminum foil and seal securely. Cook in oven for 2 ½ hours, then drain ribs, saving cooking juices to add to barbecue sauce.
Heat grill to medium setting. Grill spare ribs, turning and brushing with remaining sauce, for about 15 minutes, or until caramelized.

Suggested side dishes

Grilled vegetables, bean and grilled vegetable salad, grilled potatoes, Mexican rice

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