Grilled Ribs with Spicy Harissa BBQ Sauce



Is there anything more all-American than barbecue sauce? We didn’t think so. This ribs recipe takes a little extra labor to reach your finished product, but the effort it totally worth it.


  • 3 tablespoons kosher salt
  • 2 tablespoons chili powder
  • 2 tablespoons ground coriander
  • 1 tablespoon ground caraway
  • 1 tablespoon ground cumin
  • 1 tablespoon garlic powder
  • 2 teaspoons ground mustard
  • 1 teaspoon freshly ground black pepper
  • 2 baby-back pork ribs (full racks, about 5 to 6 pounds)
  • 1/2 cup harissa (Cava)
  • 2 containers ketchup (‘Chups Spicy Pineapple)
  • 1/2 cup water
  • 1/2 cup dark molasses (or light, not blackstrap)
  • 4 tablespoons brown sugar
  • 2 tablespoons cider vinegar
  • 2 tablespoons worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon mustard powder
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    1. Place all of the ingredients except the ribs in a medium bowl and stir to combine; set aside.
    2. Cut 4 (24-by-12-inch) pieces of aluminum foil; set aside.
    3. Pat the ribs dry with paper towels. Remove the thin membrane attached to the underside of the ribs: Flip the ribs over so they’re bone-side up. Starting at the end of 1 rack, slide the tip of a paring knife between the membrane and the bone, then lift and cut through the membrane. Grasping the membrane with a paper towel, pull it toward the other end of the rack and completely remove it. Repeat with the second rack.
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