Ribs with Dry Rub and Smoky BBQ Sauce - Restaurant Association of Nova Scotia

Ingredients

• Ribs
• 1/4 cup (50 mL) Hungarian paprika
• 1/4 cup (50 mL) chili powder
• 1 teaspoon (5 mL) kosher salt
• 1 teaspoon (5 mL) pepper
• 1 cup (250 mL) brown sugar
• 2 teaspoons (10 mL) oregano
• 5 pounds (2.25 kg) long or short pork ribs
• 1/2 cup (125 mL) vegetable oil
• 1 cup (250 mL) ketchup
• 1 cup (250 mL) prepared mustard
• 1/2 cup (125 mL) molasses
• 1 1/2 cups (375 mL) brown sugar
• 1 tablespoon (15 mL) Worcestershire sauce
• 1 teaspoon (5 mL) cayenne pepper
• Salt and pepper
• 1 medium onion, diced finely
• Pinch smoked sea salt or ½ teaspoon (2 mL) liquid smoke