Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30 mL

  2. 1 rack pork spareribs,

  3. 3 to 4 pounds 1.4 to 1.8 kg

  4. 1 tablespoon 15 mL

  5. 6 garlic cloves, chopped

  6. 1/2 cup 120 mL

  7. 1 cup 240 mL

  8. 1 teaspoon 5 mL

  9. 1 heaping tablespoon

  10. 20 mL

  11. 2 teaspoons 10 mL

  12. 2 bay leaves

  13. 1/2 teaspoon 3 mL

  14. 1/4 cup 60 mL

Instructions Jump to Ingredients ↑

  1. Combine all of the dry rub ingredients in a bowl and mix very well. Reserve 1 tablespoon [15 mL] of the rub for the barbecue sauce. Rub the remaining dry mixture thoroughly over the spareribs. Wrap the ribs in plastic film and allow to stand at room temperature for 2 hours.

  2. Purée the onion with the dry mustard and garlic. Combine the onion mixture with the remaining sauce ingredients in a nonreactive saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes. Allow to cool. Add the reserved rub. Reserve the sauce, refrigerated. (The sauce can be made 1 day in advance.)

  3. The ribs can be precooked by steaming over barely simmering water, about 170°F [80°C], for 30 minutes. (If steaming the ribs, brush additional rub on them before smoking.)

  4. Build an indirect charcoal fire with a large quantity of coals and, just before cooking, place green wood chunks at the edge of the coals nearest where the ribs will be cooking. If using dry wood, presoak it for 30 minutes in warm water.

  5. Directly underneath where the ribs will be cooking, place a pan of water on the bottom of the grill to maintain moisture while smoking. Replenish the water as necessary during the cooking process.

  6. Smoke the ribs for at least 2 hours over a fire whose air temperature never exceeds 225°F [110°C], maintaining the temperature by opening and closing the vents.

  7. Every 30 minutes, flip the racks over and lightly baste the meat with the sauce, moving the rib racks to ensure even cooking. Near the end of the cooking process increase the frequency of basting and turning to every 10 minutes.

  8. When there is at least ½ inch [1 cm] of bone showing at the end of the ribs and the meat pulls easily away from the bone, the ribs are done. Remove from the grill, cover loosely with foil and allow to rest for at least 30 minutes before serving.

  9. Divide the rack into individual ribs and serve warm, accompanied with small ramekins of the heated sauce. Serve with plenty of napkins and provide a dish for the bones.


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