This week, Canada. We've adapted a low and slow BBQ staple, Pork Ribs. Featuring a beautifully sweet Canadian style glaze, packed full of flavour and thick with maple syrup. This dish is a brilliant way to showcase the sheer volume of Weber BBQ accessories designed to support your BBQ efforts. In this recipe we used a smoker, a gas bbq, the new basting brush and bottle and all the usual contenders too! (gloves, drip trays, tools, etc). Slow cooking our pre-rubbed ribs in the Weber Smokey Mountain Cooker 47cm allowed us to form a serious bark/crust for maximum flavour, the ribs were then returned to the smoker and wrapped in foil to steam (Texas crutch method). We then glazed the ribs generously using a sauce made from the trapped juices and lashings of maple syrup. The final cooking process of grilling directly on our Weber Genesis E330 helped to develop a wonderfully sticky caramelisation on the meat. Sweet, sticky ribs, packed full of smokey BBQ flavour, this has got to be one of our best cooks yet at WOWBBQ HQ.

Canadian Maple Glazed Pork Ribs

INGREDIENTS (Serves 4-6) 2 slabs of ribs You will need the following for the rub: 4 tbsp dark brown sugar 3 tbsp white sugar 4 tbsp paprika 3 tbsp hot smoked paprika 1 tbsp garlic granules 1 tbsp ground black pepper 1 tbsp ground ginger 1 tbsp onion powder 1 tsp dried rosemary Vegetable Oil (for coating the ribs) For the glaze: 250ml apple juice 2 tsp hot sauce (your favourite) Pinch of salt 150ml Maple Syrup (the best you can afford)

EQUIPMENT We've used the following equipment: Weber Smokey Mountain Cooker 47cm Chimney Starter Weber Gloves Weber Drip Trays Heavy Duty Aluminum Tin Foil Weber Cherry Wood Chunks Weber Briquettes or Aussie Heat Beads Weber Original Marinade Jar with Silicone Brush Weber Genesis E330 Gas BBQ (side burner) You could do this recipe on the Weber Mastertouch Charcoal BBQ if you don't have access to a Smoker; BBQ indirectly to begin and complete the final glaze/caramelisation process over direct heat.

IN THE KITCHEN

• Mix together all of your dry rub ingredients.
• Coat your ribs in a thin layer of oil.
• Sprinking over generous quantities of rub.
• Massage into the pork; coat evenly.
  You can keep any excess rub in an airtight container for up to a month.
• Refridgerate uncovered for 2hrs to form a crust.

AT YOUR WEBER BBQ

• Set up your Weber Smokey Mountain Cooker (find out how here)
• Add pre-soaked cherry wood chunks
  We've foiled the water pan purely to speed up the cleaning process before the next cook.
  If you haven't invested in a smoker yet you could make this recipe using Weber Mastertouch Charcoal BBQ.
  BBQ indirectly to begin and complete the final glaze/caramelisation process over direct heat.

• Lay down each rack of ribs directly on the cooking grates - one rack per grate.
• Cook indirectly at 230°F (110°C) for three hours.
• Resist the urge to lift the lid to see what's going on inside - keep your eyes on the temperature gauge instead.

• Using a large drip dray for support, create a parcel with heavy duty tin foil.
• Pour in the apple juice for the glaze, remove the ribs from the Smokey Mountain cooker and and wrap.
• Try and create a well sealed parcel (Texas crutch method).
• Return the now foiled ribs to the Smokey Mountain to cook for 30 minutes.

• Remove the foil parcels from the smoker and carefully pour out the juices into a saucepan.
  This will be enriched with flavour from the rub/ribs.
• Replace the ribs back onto your smoker (now without the Texas crutch) and cook for a further 30 minutes.
• While this is going on inside your Weber Smokey Mountain, fire up your Genesis E330 gas BBQ.
• Using the side burner, create your basting liquid from the rib juices and maple syrup; add more apple juice if the liquid thickens too much.
• Cook the liquid at a medium/high heat and when it starts to boil/foam - reduce the heat immediately to a simmer.
• Add hot sauce and salt, stir well.
  If you don't have the luxury of a Weber bbq with side burner you can use your kitchen hob.
• Using tongs and gloves carefully remove the ribs and place on the cooking grates on a high heat.
• Baste generously and keep turning until the glaze starts to bubble - cook for no longer than 15 minutes.

• Rest your ribs, let them cool down for 5-10 minutes before tucking in!

• Chop up the ribs into portions and serve your hungry guests.
• If you like your ribs saucy, reglaze before stuffing these delicious Canadian style pork ribs into your mouth!