Our sweet and spicy Apricot Barbecue Sauce is the perfect complement to these mustard and chili-rubbed ribs. Cook the ribs over low heat on a covered barbecue, then crank up the grill to finish them off with the sticky sauce.

Yield: Serves 6.



  • ​2 tbsp packed golden brown sugar
  • 1 tbsp chili powder
  • 1 tsp dry mustard
  • 1 tsp freshly ground pepper
  • 1/2 tsp onion powder
  • 4 lb (2 kg) pork back ribs
  • Salt*
  • 3/4 cup Apricot Barbecue Sauce


  1. To prepare rub, combine brown sugar, chili powder, mustard, pepper and onion powder. Spread rub over both sides of ribs. Sprinkle with salt.
  2. Preheat natural gas barbecue on low heat for 10 - 15 minute. Meanwhile, place each rack of ribs on a large piece of heavy-duty foil. For each piece, bring edges of foil together to form a package; close all edges with tight double folds.
  3. Cook over low heat on natural gas barbecue, turning packages over occasionally, just until ribs are tender, about 2 - 2 1/2 hours.
  4. Remove ribs from packages and place ribs on barbecue grid. Baste with Apricot Barbecue Sauce and grill over medium heat until ribs are richly glazed, about 10 minutes. Cut into serving pieces.
Nutritional analysis per serving:

1048 calories, 72.2 g fat, 77.5 g protein, 23.7 g carbohydrate, 0.8 g fibre, 528 mg sodium

*Ingredient not included in nutritional analysis.