------------------------------DRY INGREDIENTS------------------------------
1 tb Powdered ginger
1 tb Powdered mustard
1 tb Paprika
1/2 tb Salt
1/2 tb Chinese five-spice powder
1 ts Black pepper
1 ts Chili powder
1 ts Powdered sage
1 ts Crushed red pepper
-------------------------------BASTING SAUCE-------------------------------
1/2 ts Tomato juice
1 c Peach preserves
2 tb Commercial barbecue sauce
2 tb Melted butter or margarine
1 tb Wine vinegar
1 tb Finely minced onion
1 tb Finely minced bell pepper
(red or green)
Juice of one and one-half
Limes
Two or three dashes of
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.
