INGREDIENTS

• 3 to 4 pounds Blackwell Angus beef back ribs, about 8 ribs
• 1 tablespoon paprika
• 2 teaspoons salt
• 1 teaspoon pepper

• ¾ cup honey barbecue sauce
• ½ cup 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 1 ¼ to 1 ½ hours or until the ribs reach 145°F 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.