EnerSmart Magazine

Recipes - Entrees/Side Dishes

Crazy Canuck Ribs

Crazy Canuck Ribs


  • 4 x 225g racks of baby back ribs
  • 120 ml bone dust BBQ seasoning
  • 1 medium onion, chopped
  • 2 jalapeno peppers, chopped
  • 3 cloves garlic minced
  • 2 bottles Sleeman Cream Ale
  • 2 cups Ted Reader’s World Famous BBQ Crazy Canuck Sticky Chicken and Rib Sauce



  1. Using a sharp knife, diamond score the membrane on the backside of the ribs.

  2. Get rubbin’ the ribs with my bone dust BBQ seasoning - pressing the seasoning into the meat so that it adheres.

  3. Preheat your oven to 165 C.

  4. Place the onions, garlic and jalapenos in the bottom of a roasting pan.

  5. Lay the ribs meat side down on top of the onion mixture. Pour in the beer and cover with lid or aluminum foil.

  6. Braise ribs in oven for 1-1/2 hours until tender or until you can pull a rib bone easily from the meat.

  7. Remove from oven and let cool and then head to the grill.

  8. Preheat grill to medium high approximately 180 to 230 C.

  9. Grill ribs for six to eight minutes per side basting liberally with Crazy Canuck until the ribs are lightly charred, heated through and really sticky from the sauce.

Serving size: 4

Bone Dust Barbecue Seasoning

Bone Dust BBQ Seasoning is used in many of the recipes in Reader’s book, so make a big batch and use it all summer long.

  • 125 ml paprika

  • 60 ml chili powder

  • 45 ml salt

  • 30 ml ground coriander

  • 30 ml garlic powder

  • 30 ml granulated white sugar

  • 30 ml mild Indian curry powder

  • 30 ml dry hot mustard powder
    (Keen’s or Coleman’s)15 ml ground black pepper

  • 15 ml dried basil

  • 15 ml dried thyme

  • 15 ml ground cumin

  • 15 ml cayenne

In a large bowl, mix all the ingredients together. Transfer to a tightly-sealed container and store in a cool, dry place for up to six months.

Makes approximately 560 ml.

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