BBQ Pork Back Ribs

Serves 6 | 


2 1/lb. racks pork back ribs
2 oz. McCormick Montreal steak seasoning
2 oz. ground cumin
2 oz. paprika
3 cups apple cider
3 tablespoons ketchup
2 tablespoons dijon mustard
2 teaspoons Worcestershire sauce


  1. Make sure your friendly butcher has removed the membrane on the bone side. Mix Montreal steak seasoning, ground cumin and paprika in a bowl. Rub the spice mixture evenly over the ribs. Place the ribs on a rack in a roasting pan, loosely cover and refrigerate at least 4 hours or overnight.
  2. Meanwhile, combine the cider, ketchup, mustard and Worcestershire sauce in a saucepan. Bring to medium heat and simmer for about 30 minutes. (Sauce should be reduced to about 2 cups) Cover and set aside.
  3. Preheat gas grill to medium heat on one side and low heat on the other side. Cook the ribs, bone-side down, on the cooler side of the grill with lid closed about 1 hour. (If using a charcoal grill, add more charcoal as needed to maintain the temperature.) Continue to cook, uncovering every 10 minutes to baste with the sauce, until the ribs are glazed, about 20 more minutes. Remove from the grill and cut into pieces.