Name: Hickory-Smoked Baby Back Ribs
Yield: Makes 4 to 6 servings
Ingredients: 5 Tbsp (75 mL) packed brown sugar; 3 Tbsp (45 mL) kosher salt; 2 Tbsp (30 mL) sweet smoked paprika 4 tsp (20 mL) ancho chili powder; 1 Tbsp (15 mL) paprika; 1 Tbsp (15 mL) onion powder; 1 Tbsp (15 mL) freshly cracked black pepper 2 tsp (10 mL) dried thyme leaves; 6 racks baby back ribs, about 6 lb (2.7 kg); 4 medium chunks hickory wood, soaked in water for at least 2 hours (if using a charcoal grill) or 4 cups (1 L) hickory wood chips, soaked in water for at least 2 hours (if using a gas grill); 3⁄4 cup (185 mL) apple cider; 1⁄2 cup (125 mL) ketchup; 3 Tbsp (45 mL) red wine vinegar; 1 Tbsp (15 mL) Dijon mustard; 2 tsp (10 mL) light soy sauce; 1 tsp (5 mL) Worcestershire sauce; 1 tsp (5 mL) molasses; 1⁄2 tsp (2 mL) ancho chili powder; 1⁄2 tsp (2 mL) ground cumin; 1⁄2 tsp (2 mL) minced garlic; 1⁄4 tsp (1 mL) freshly ground black pepper

Photo of baby back ribs on a wooden cutting board with a knife.

Photo by Mike McColl

If you like your ribs extra saucy, remove them from the grill when they’re ready, baste them one last time with the barbecue sauce, then throw them back on the grill to make them nice and sticky.

Recipe notes

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