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8 lb Pork spareribs, cut into 4-rib sections
DRY INGREDIENTS
1 tb Powdered ginger 1 ts Black pepper
1 tb Powdered mustard 1 ts Chili powder
1 tb Paprika 1 ts Powdered sage
1/2 tb Salt 1 ts Crushed red pepper
1/2 tb Chinese five-spice powder
BASTING SAUCE
1/2 ts Tomato juice 1 tb Finely minced bell pepper
1 c Peach preserves (red or green)
2 tb Commercial barbecue sauce Juice of one and one-half
2 tb Melted butter or margarine Limes
1 tb Wine vinegar Two or three dashes of
1 tb Finely minced onion Tabasco sauce
Contributed to the echo by: Dan Perez Dan's Spicy Smoked Spareribs To get started, place a handful of hickory or mesquite chips into cold water and set aside. Parboil rib sections in boiling water for about ten minutes. (This partially cooks them and renders much of the fat.) Remove rib sections and set on wire rack to cool. Combine dry ingredients in a bowl and blend well with a fork. When rib sections are cool, rub the dry ingredient mixture into the meat. Stack rib sections, seal in aluminum foil and let them sit in the refrigerator for about two hours.
After two hours, start the coals in your smoker. Combine ingredients for basting sauce in a blender and blend until smooth. Transfer the basting sauce to a saucepan and heat over low heat until it begins to bubble. If you prefer for the basting sauce to be thicker, mix 2 tablespoons of cornstarch with 1/4 cup of cold water, and mix a little of the cornstarch mixture into the basting sauce a bit at a time to until desired consistency is achieved.
When the coals are uniform gray, scatter a few of the wet wood chips over them. Rub grill with a paper towel dipped in vegetable oil. Brush ribs with basting sauce and place them on the grill. Cover with smoker lid (leave vents about half-open). Grill the ribs for about an hour, turning about every fifteen minutes and basting as you turn them. Add wood chips to the coals as necessary to maintain smoke.
Serve ribs with warm basting sauce.
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