INGREDIENTS

• 1.5- to 2-kg Blackwell Angus beef back ribs, about 8 ribs
• 1 tablespoon paprika
• 2 teaspoons salt
• 1 teaspoon pepper

• 200 grams honey barbecue sauce
• 120 mL frozen orange juice concentrate, thawed
• 1 tablespoon fresh ginger, grated

INSTRUCTIONS

1. For dry rub, combine paprika, salt and pepper in a small bowl. Sprinkle rub evenly over both sides of ribs. Rub mixture into ribs. Cover ribs, and refrigerate at least 3 hours up to 24 hours.
2. Preheat grill to medium heat. If desired, place ribs in a rib rack.
3. Place ribs on the grill, and cover. Grill for 75 to 90 minutes or until the ribs reach 145°F (63°C) on an internal meat thermometer for medium doneness, turning only once halfway through grilling.
4. Remove from grill, and cut into individual rib pieces. Serve with Orange and Ginger Sauce.