Categories: Grilling and Barbecue

Ingredients

• Ribs:
• 3 tablespoons paprika
• 2 tablespoons packed brown sugar
• 1 tablespoon salt
• 1 tablespoon pepper
• 1/4 teaspoon cayenne pepper
• 2 racks pork spareribs, preferably St. Louis cut, trimmed and membrane removed (2 1/2 to 3-pound)
• 2 cups wood chips, soaked in water for 15 minutes and drained
• 3 cups barbecue sauce (see related recipe)
• Sauce:
• 1/4 cup vegetable oil
• 2 onions, finely chopped
• 2 cloves garlic, minced
• 2 teaspoons chili powder
• 1/2 teaspoon cayenne pepper
• 2 cups ketchup
• 10 tablespoons molasses
• 1/4 cup cider vinegar
• 1/4 cup Worcestershire sauce
• 1/4 cup Dijon mustard
• 2 teaspoons hot sauce

Directions

1. Ribs: Combine paprika, sugar, salt, black pepper, and cayenne pepper in bowl. Pat ribs dry with paper towels and rub with spice mixture. Wrap meat tightly in plastic wrap and refrigerate for 1 to 48 hours. Using large sheet of heavy-duty aluminum foil, wrap soaked chips in foil, crimp to make packet, and cut several vent holes in top.

2. Open bottom vent halfway. Light large chimney starter three-quarters full with charcoal briquettes (4 1/2 quarts). When top coals are partially covered with ash, pour into steeply banked pile against one side of grill. Place wood chip packet on coals. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and wood chips are smoking, about 5 minutes.

3. Clean and oil cooking grate. Unwrap ribs and place, meat side down, on cool part of grill (ribs may overlap slightly). Place sheet of aluminum foil on top of ribs. Cover, positioning lid vent over meat, and cook until ribs are deep red and smoky, about 2 hours, flipping and rotating racks halfway through grilling. During last 20 minutes of grilling, adjust oven rack to middle position and heat oven to 250°F.

4. Remove ribs from grill, brush with 1 cup barbecue sauce, and wrap tightly with foil. Place foil-wrapped ribs on rimmed baking sheet and bake until tender and fork inserted into meat meets no resistance, 1 1/2 to 2 1/2 hours. Rest ribs, still wrapped, for 30 minutes. Unwrap and brush with 1 cup sauce. Slice meat between bones and serve with remaining 1 cup sauce.

5. uce: 1. Heat oil in large saucepan over medium heat until shimmering. Add onions and cook until softened, about 5 minutes. Stir in garlic, chili powder, and cayenne and cook until fragrant, about 30 seconds.

6. Add ketchup, molasses, vinegar, Worcestershire, mustard, and hot sauce and simmer, stirring occasionally, until sauce is thickened and reduced to 3 cups, about 30 minutes. (Sauce can be refrigerated for up to 1 week or frozen for up to 1 month.)

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