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| Sticky Molasses Spareribs |
"Make these delicious sticky honey-molasses spareribs as spicy as you like with more cayenne pepper in the dry rub."
Ingredients :
- Dry Rub:
- 1/4 cup light brown sugar
- 4 teaspoons garlic powder
- 1 tablespoon chili powder
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- Sauce:
- 1/2 cup honey
- 1/2 cup light molasses
- 1/2 cup balsamic vinegar
- 2 tablespoons canola oil
- 2 tablespoons whole grain Dijon mustard
- 2 teaspoons black pepper
- 2 teaspoons orange zest
- 2 racks Smithfield® Extra Tender Pork Spareribs, membrane removed
- Handful hickory or apple wood chips for smoking, soaked in water and drained (optional)
- 3/4 cup apple juice, in a spray bottle
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 4H10M |
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- About one hour before smoking, make the dry rub. Combine all ingredients in small bowl; mix well. Pat ribs dry with paper towels; generously coat both sides of ribs with rub. Set aside at room temperature for 1 hour.
- Meanwhile, make the sauce. Combine all ingredients in medium saucepan; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes until slightly thickened, stirring frequently. Cool to room temperature; cover and refrigerate.
- Heat charcoal or gas grill for indirect cooking at 250 to 300 degrees F. Add drained wood chips, if using.
- Place the ribs, meaty side up, over a drip pan and cook for 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
- Continue cooking ribs for 1 to 2 hours more over indirect heat, until very tender, spraying with apple juice every 20 to 30 minutes. Add more coals as needed to maintain temperature for a charcoal grill.
- Place ribs over direct heat on grill and brush with sauce. Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce.
- Serve ribs with remaining sauce.
Notes :
- Serving Suggestions: If you like things with a kick, add a little cayenne to the rub mixture for these finger-lickin' ribs. On the side, go with potato salad, sliced watermelon and plenty of napkins.
- Recipe by BBQ Pit Master, Moe Cason.
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