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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Slow-Smoked Spareribs with Sweet-and-Sour Barbecue Sauce Recipe

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This recipe for Slow-Smoked Spareribs with Sweet-and-Sour Barbecue Sauce is from Bubba and Nana's Best Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
RUB:
3 tablespoons kosher salt
2 tablespoons pure chili powder
2 tablespoons light brown sugar
2 tablespoons granulated garlic
2 tablespoons paprika
4 teaspoons dried thyme
4 teaspoons ground cumin
4 teaspoons celery seed
2 teaspoons freshly ground black pepper
4 racks St. Louis-style spareribs

MOP:
1 cup apple juice
1/2 cup apple cider vinegar
2 tablespoons Worcestershire sauce
5 fist-sized chunks hickory or apple wood (not soaked)

SAUCE:
2 cups ketchup
1 cup apple juice1/2 cup apple cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons honey
2 tablespoons reserved rub
Directions:
Directions:
Cook low and slow, 225F to 250 F.
In a medium bowl mix the rub ingredients. Set aside 2 tablespoons for the sauce.

Season the ribs all over with the rub, putting more of it on the meaty sides than the bone sides. In a small bowl mix the mop ingredients.

Brush the cooking grate clean. Smoke the spareribs over indirect low heat until the meat has shrunk back from the bones at least ½ inch and the meat tears easily when you lift each rack.

Baste the ribs on both sides with the mop every 2 hours.

In a medium saucepan over medium heat on the stove, mix the sauce ingredients and bring to a boil. Reduce the heat to medium and cook for 5 minutes, stirring often, until slightly reduced. Remove the saucepan from the heat. When the meat is tender and has shrunk back from the bones, brush the racks on both sides with the sauce. Cook the ribs for 30 minutes to 1 hour more.

Remove them from the smoker and, if desired, lightly brush the ribs on both sides with sauce again. Cut the racks into individual ribs. Serve warm with the remaining sauce on the side.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes; smoke time 5-6 hours

 

 

 

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