Szechuen Rubbed Ribs

• Rub:
• Mix together -
• 1/2 tsp turmeric,
• 1/2 tsp dry mustard,
• 1/2 tsp celery seed,
• 2 tbsp sugar,
• 1 tsp salt,
• 1/2 tsp pepper,
• 1 tsp paprika
• BBQ sauce:
• Combine in small sauce pan -
• 1/2 c. ketchup
• 3 tbsp. low-salt soy sauce
• 1/2 c. packed brown sugar
• 1 tsp. dried orange peel
• 1 large clove garlic, minced
• 1-2 tbsn freshly grated ginger, splash hot sauce PRN.
• Cook briefly, stirring frequently.
• 2-3 long planks of babyback pork ribs (about 6#).
• Mesquite charcoal.

1. Wash and pat dry ribs. Hack long planks into convenient slabs (about 6 ribs/slab). Sprinkle liberally with rub and rub in by hand. The ribs will turn a bright crimson. Layer the slabs and refrigerate for at least an hour.
2. Clean and oil BBQ grill. Light coals and let heat till fairly uniformly gray. Then pile to the sides of the kettle. Pre-heat grill till very hot. Lay ribs on grill, fibrous side down. Brush on BBQ sauce liberally and close lid. Apply rest of sauce about halfway through cooking, ie. after about 15 minutes. Ribs are done when juice is clear, sauce is a fine chocolate burgundy. The meat may appear slightly pink near the surface due to the rub, but should be white when the ribs are cut. Cleave into individual ribs for serving.

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Taken from www.epicurious.com/recipes/member/views/szechuen-rubbed-ribs-1204486 (may not work)