4 lb (1.8 kg) pork back ribs
4 tsp. chili powder
2 tsp. packed brown sugar
2 tsp. ground cumin
1 tsp. garlic powder
1/2 tsp. pepper
Ingredients for Molasses Barbecue Sauce:
1 tsp. Medium or Robust Extra Virgin Olive Oil
1 small sweet onion, finely diced
2 cloves garlic, minced
1 tsp. smoked paprika
3/4 c. ketchup
2 Tbsp. cooking molasses
1/4 tsp. pepper
2 Tbsp. Traditional Balsamic
Remove membrane from underside of ribs, if attached.
Combine chili powder, sugar, cumin, garlic powder and pepper; rub all over ribs. Cover and refrigerate for 2 hours.
Chef's Note: Make this ahead of time! Refrigerate for up to 24 hours.
Soak 3 cups wood chips for 1 hour.
Set foil drip pan under 1 rack of 2-burner barbecue or under center rack of 3-burner barbecue. Heat remaining burner(s) to medium. For gas barbecue, wrap soaked chips in heavy-duty foil packet; poke several holes in top. Place over lit burner; close lid. For charcoal barbecue, place soaked chips directly on coals.
Place ribs, meaty side down, on greased grill over unlit burner; close lid and grill, turning once, until meat is tender and pulls away from ends of bones, about 1-1/2 hours.
For the Molasses Barbecue Sauce, in saucepan, heat oil over medium heat. Cook onion, garlic and paprika, stirring, until softened, about 5 minutes. Stir in ketchup, 1/4 cup water, molasses and pepper. Reduce heat and simmer until slightly thickened, about 3 minutes.
Chef's Note: Make this ahead of time! Refrigerate in airtight container for up to 3 days.
Brush about half of the sauce over both sides of ribs. Grill over medium high heat, covered and turning once, until glazed, about 10 minutes. Cut into 2-rib portions. Serve with remaining sauce.