Ingredients

1/2 cup (125 mL) paprika
1/4 cup (50 mL) garlic salt
1/4 cup (50 mL) brown sugar
2 tbsp (25 mL) ground coriander seed
1 tbsp (15 mL) ground black pepper
1 tbsp (15 mL) ground cumin
1 tbsp (15 mL) chili powder
8 back rib tails – about 3 lb/1.5 kg
2 cups (500 mL) your favourite BBQ sauce

Directions

Combine the first seven ingredients to make a rub – or you can use your favourite commercial rub, or use your own recipe. Dust the rib tails with as much of the rub as adheres. Surplus rub can be kept, covered, for up to six months. Preheat grill to medium (about 350°F/180°C) with the lid down. Turn off one side of the grill and lay rib backs on the turned off; close lid. Cook ribs for about 30 minutes, or until they begin to brown and are fully cooked; turn occasionally. Open lid and lay ribs on “on” side of grill. Apply sauce on one side of the ribs, turn them over and apply again. Repeat this – brushing and turning – every two or three minutes for a total of ten minutes. Keep a close eye on the ribs to ensure that the sauce doesn’t burn. Pork back rib tails are often sold as “Button Bones”. Two back rib tails make a good appetizer portion.

Yield: Serves 6
Cooking Time: 10 minutes
Prep Time: 10 minutes

••••••••• Recipe and photo compliments of Pork Marketing Canada www.putporkonyourfork.com