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2 750-g racks pork back ribs
1 tbsp paprika
1 tbsp garlic powder
2 tsp onion powder, or 1 tbsp onion flakes, crumbled
1/2 to 2 tsp cayenne pepper
2 tsp dried oregano leaves
2 tsp thyme leaves
1 tsp salt
1 tsp ground black pepper
2 tbsp vegetable oil
Cut each rack into serving-size portions. Place in a large deep saucepan. Cover with cold water. Cover and bring to a boil over high heat. Reduce heat to medium-low and simmer until ribs are fork-tender, about 1 hour. Drain. (Ribs can be cooked ahead, then refrigerated, covered, up to 3 days. Bring to room temperature before grilling.) While ribs are cooking, in a small bowl, stir paprika with garlic powder, onion powder, cayenne, oregano, thyme, salt and pepper until blended. When ready to barbecue, lightly oil grill and preheat barbecue to medium-high. Place hot or room-temperature ribs in a large bowl. Coat with oil. Sprinkle seasoning mixture overtop. Using your hands, turn ribs to evenly coat with spice mixture. Place on grill. Press any spice mixture remaining in bowl onto ribs. Grill, turning ribs every 5 minutes, until browned, about 15 minutes. Ribs are great hot off the grill or at room temperature.
Calories 335, Protein 31g, Carbohydrates 2.8g, Fat 21.7g, Fibre 0.5g, Sodium 431mg.