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Spice-It-Up Paste for Pork Back Ribs

Our best rib rub for your next pork back rib BBQ dinner. The spice blend has hints of ginger and curry blended with canola oil to make a paste. Rub the paste on the pork ribs and slow cook on the grill for a flavour packed meal.

Prep Time

Servings

Spice-It-Up Rub Base

1/4 cup paprika (60 mL)

2 Tbsp mustard powder (30 mL)

2 Tbsp kosher salt (30 mL)

2 Tbsp granulated sugar (30 mL)

2 Tbsp granulated garlic (30 mL)

1 Tbsp coarse black pepper (15 mL)

2 tsp onion powder (10 mL)

1 tsp cayenne pepper (5 mL)

Spice-It-Up Paste for Pork Back Ribs

2 Tbsp Spice-It-Up Rub Base (see above) (30 mL)

1/2 tsp ground ginger (2 mL)

1/2 tsp curry powder (2 mL)

1 Tbsp canola oil (15 mL)

2 lbs pork back ribs (1 kg)

Spice-It-Up Rub Base

Combine paprika, mustard powder, kosher salt, sugar, garlic, pepper, onion powder and cayenne pepper. Store in a jar with tight fitting lid. This is your Spice-It-Up Rub base that you can make into a paste for all types of meats and vegetables. Check out the recipe possibilities: Spice-It-Up Paste for Grilled Steak Salad, Spice-It-Up Paste for Chicken Legs, Spice-It-Up Paste for Grilled Vegetables.

Spice-It-Up Paste for Pork Back Ribs

Combine 2 Tbsp (30 mL) Spice-It-Up base with ginger, curry powder and canola oil to make a paste. (The amount of canola oil you use depends on how thick you would like it.)
Preheat oven to 375°F (190°C)
Cut ribs into serving size portions and rub paste all over ribs. Let rest for 10 minutes. Place ribs in roasting pan. Cover and cook for about 45 minutes or place in covered BBQ over medium heat and cook for 45- 50 minutes.
Uncover. Place ribs on BBQ over medium heat and finish cooking, about 15 minutes. Turn to prevent burning.

Ingredients

Spice-It-Up Rub Base

1/4 cup paprika (60 mL)

2 Tbsp mustard powder (30 mL)

2 Tbsp kosher salt (30 mL)

2 Tbsp granulated sugar (30 mL)

2 Tbsp granulated garlic (30 mL)

1 Tbsp coarse black pepper (15 mL)

2 tsp onion powder (10 mL)

1 tsp cayenne pepper (5 mL)

Spice-It-Up Paste for Pork Back Ribs

2 Tbsp Spice-It-Up Rub Base (see above) (30 mL)

1/2 tsp ground ginger (2 mL)

1/2 tsp curry powder (2 mL)

1 Tbsp canola oil (15 mL)

2 lbs pork back ribs (1 kg)

Did you know?

When used in dairy cow feed, canola meal can increase milk production by 1 litre per cow per day.

Did you know?

Canola is used in biofuel production because it’s low-carbon, sustainable and renewable.

Directions

Spice-It-Up Rub Base

Combine paprika, mustard powder, kosher salt, sugar, garlic, pepper, onion powder and cayenne pepper. Store in a jar with tight fitting lid. This is your Spice-It-Up Rub base that you can make into a paste for all types of meats and vegetables. Check out the recipe possibilities: Spice-It-Up Paste for Grilled Steak Salad, Spice-It-Up Paste for Chicken Legs, Spice-It-Up Paste for Grilled Vegetables.

Spice-It-Up Paste for Pork Back Ribs

Combine 2 Tbsp (30 mL) Spice-It-Up base with ginger, curry powder and canola oil to make a paste. (The amount of canola oil you use depends on how thick you would like it.)
Preheat oven to 375°F (190°C)
Cut ribs into serving size portions and rub paste all over ribs. Let rest for 10 minutes. Place ribs in roasting pan. Cover and cook for about 45 minutes or place in covered BBQ over medium heat and cook for 45- 50 minutes.
Uncover. Place ribs on BBQ over medium heat and finish cooking, about 15 minutes. Turn to prevent burning.

Nutritional Analysis

Calories

280

Total Fat

21 g

Saturated Fat

7 g

Cholesterol

80 mg

Sodium

440 mg

Carbohydrates

1 g

Fiber

0 g

Sugar

Protein

22 g

Potassium

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When you get to know Canadian Canola, you just might fall in love.