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Grilled Pork Back Rib Tails (Pork Buttons)Posted on May 2, 2011 by admin-F0RS3
- 3 lbs1.5 kgCanadian Pork Rib Tails
- 1/2 cup125 mLpaprika
- 1/4 cup50 mLEACH garlic salt and brown sugar
- 2 Tbsp25 mLground coriander
- 1 Tbsp15 mLEACH ground black pepper, ground cumin and chili powder
- 2 cups500 mLyour favourite barbecue sauce
Combine paprika, garlic salt, brown sugar, coriander, pepper, cumin and chili powder to make a rub (or you can use your favourite commercial rub, or use your own recipe). Dust the rib tails with as much of the rub as adheres. Surplus rub can be kept, covered, for up to six months. Preheat barbecue on high; reduce heat to medium (about 350°F/180°C) with the lid down. Turn off one side of barbecue. Place rib tails on lightly oiled grill over indirect heat (“off” heat side). Cook ribs for about 30 minutes, or until they begin to brown and are fully cooked; turn occasionally. Open lid and lay ribs on “on” side of grill. Apply sauce on one side of the ribs, turn them over and apply again. Repeat this – brushing and turning – every 2 to 3 minutes for a total of 10 minutes. Keep a close eye on the ribs to ensure that the sauce doesn’t burn.
Pork back rib tails are often sold as “Button Bones”. Two back rib tails make a good appetizer portion.