12879 Serves 8 Wed Aug 06 08:09:42 -0700 2008 Tue Feb 03 10:03:13 -0800 2009 Licensed http://www.chow.com/recipes/12879 Tue, 03 Feb 2009 18:03:13 GMT In the South, when barbecue is mentioned, it is automatically assumed that pork is being cooked. One of the most popular of barbeque sauces found in the South is the vinegar and red pepper kind, which is also used as a dressing for pulled smoked pork shoulder meat. The fire used for cooking the spareribs should be as smoky as possible. Use green hickory or oak or soaked chips if necessary and place them at the edge of live coals. Cooking should be slow and lengthy. Although nontraditional, in this recipe a dry rub is applied before cooking for extra flavor. Baby back ribs can be used, but they will not develop the flavor of the meatier and juicier spareribs, especially over a long cooking period.

]]>

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.

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.)

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.)

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.

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.

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.

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.

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.

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.

]]> http://www.chow.com Arthur L. Meyer 50 Main 1 tablespoon [15 mL] dry mustard

]]> 2 tablespoons [30 mL] garlic powder

]]> 2 tablespoons [30 mL] brown sugar

]]> 2 tablespoons [30 mL] paprika

]]> 2 tablespoons [30 mL] ground red chile

]]> 1 teaspoon [5 mL] cayenne

]]> 2 tablespoons [30 mL] kosher salt

]]> 1 tablespoon [15 mL] Worcestershire powder (not sauce)

]]> ½ teaspoon [3 mL] dried thyme

]]> ½ teaspoon [3 mL] dried oregano

]]> 1 rack pork spareribs, 3 to 4 pounds [1.4 to 1.8 kg]

]]> 1 cup [240 mL] sweet onion, chopped coarse

]]> 1 tablespoon [15 mL] dry mustard

]]> 6 garlic cloves, chopped

]]> ½ cup [120 mL] rich chicken or pork stock

]]> 1 cup [240 mL] cider vinegar

]]> 1 teaspoon [5 mL] salt

]]> 1 teaspoon [5 mL] black pepper

]]> 1 heaping tablespoon [20 mL] crushed red pepper

]]> 2 teaspoons [10 mL] brown sugar, or more to taste

]]> 2 bay leaves

]]> ½ teaspoon [3 mL] dried thyme

]]> ¼ cup [60 mL] peanut oil

]]>