Posted on May 23, 2013 by Anne Milneck | 0 comments
This recipe doesn't require much time on the grill. Most of the work is done in the oven, then the ribs are finished on the grill. First, they're dry rubbed with Quebec Beef Spice. This blend is a combo of sugar, garlic, salt, pepper and coriander. It's the coriander that lends a really unique layer to this recipe. The ribs are then finished on the grill with a Pepper Jelly glaze that caramelizes to a sweet-crunchy finish.
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