Slowsmoked ribs are rubbed with a sweet and spicy dry rub cooked over red wine and fruits then finished on the grill with a sticky barbecue sauce for irresistible pork spareribs
Prep Time
4 hrs
Dificult
Medium
Servings
8 hrs 55 mins
Ingredients
Instructions
Combine salt
brown sugar
paprika
black pepper
garlic powder
onion powder
cayenne pepper
and celery seed in a bowl; set aside.
Remove all heavy fat from ribs
then remove and discard the membrane covering the rib side. Cut the slabs into 3- to 4-bone portions
cutting evenly between the ribs to leave some meat on each portion.
Rub spice mixture into rib portions
front and back
until all of the spice mixture has been used. Place ribs into a resealable plastic bag and refrigerate
4 hours to overnight. Letting ribs sit overnight will give them the best flavor.
When ready to cook
fill the water pan of your smoker with apple
orange
lemon
lime
onion
red wine
and water. If you do not have a water pan
place the ingredients into a metal bowl
and set the bowl on the drip tray
above the heat source. Smoke with wood chips of your choice at 250 to 300 degrees F (120 to 150 degrees C) until the ribs are no longer pink
and the meat easily pulls from the bone
4 to 6 hours or more depending on the smoker and temperature. Change the wood chips according to manufacturer's directions.
Preheat an outdoor grill for medium-low heat
and lightly oil the grate. Stir together ketchup
soy sauce
and lime juice in a bowl to make a barbeque sauce; set aside.
After ribs are fully cooked
remove them from the smoker
and brush them with barbeque sauce. Cook on the preheated grill
brushing occasionally with the sauce
until the sauce has become sticky and infused into the ribs
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