Earls Pork Back Ribs

Earls Pork Back Ribs

Earls Pork Back Ribs is a family favourite. Easy to prepare and loads of flavour, you can't go wrong with this one!


  • 4 racks of Earls pork back ribs

Rib Rub:

  • 2 tablespoon paprika
  • 1 tablespoon brown sugar
  • 2 teaspoon salt
  • 2 teaspoon chili powder
  • 2 teaspoon coarse black pepper
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper

Barbecue Sauce:

  • 1 1/2 cup ketchup
  • 1 cup apple juice
  • 2 tablespoon molasses
  • 2 tablespoon Kahlua
  • 1 1/2 tablespoon Worcestershire sauce
  • 1 1/2 tablespoon apple cider vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon chili powder


Lift and peel membrane from back of each rack of ribs. In a jar with a tight-fitting lid, mix all rub spices together and shake well until blended thoroughly. Rub generously over all surfaces of ribs; cover and refrigerate up to 12 hours. Roast ribs on a foil lined baking sheet at 350°F (180°C) for about 1 1/2 hours. Cover loosely with foil if ribs are browning too quickly. Meanwhile, in a small saucepan, combine barbecue sauce ingredients. Bring sauce to a boil. Reduce heat to low and simmer uncovered 30-40 minutes or until sauce thickens slightly; stirring occasionally.  Remove ribs from oven when done. Place ribs on pre-heated barbecue about 5-8 minutes per side, basting frequently with warm sauce.