These ribs are the new standard for homemade BBQ, smoky with a kick of heat at the end.
Greg won the annual “Rib Fest” competition in 2010 with these ribs.
Serves 8
- 4 racks pork spareribs
- 1 ½ cups white sugar
- ¼ cup salt
- 2 ½ tablespoons black pepper
- 3 tablespoons paprika
- 1 teaspoon cayenne pepper
- 2 tablespoon garlic powder
- ½ cup chopped onion
- 4 cups ketchup
- 3 cups hot water
- 4 tablespoons brown sugar
- Pinch cayenne pepper
- 1 habanero chili
- ¼ cup red wine
- 1 tablespoon vinegar
- 1 cup soaked wood chips
1. Trim away any excess fat from ribs. In a medium bowl, stir together the white sugar, salt, black pepper, paprika, the 1 teaspoon of cayenne pepper, and the garlic powder. Rub spice mix all over the ribs. Place the ribs in two 10×15 inch roasting pans, piling two racks of ribs per pan. Cover, and refrigerate for 8 or more hours.
2. Preheat oven to 275 degreeds. Bake uncovered for 3-4 hours, or until the ribs are tender and just about falling apart.
3. For the barbeque sauce, remove 4-5 tablespoons of drippings from the roasting pans, and place in a skillet over medium heat. Cook onion in pan drippings until lightly browned. Stir in ketchup, and heat for 3 to 4 more minutes, stirring constantly. Roast habanero on grill (2-3 minutes). Next, mix in water, brown sugar, red wine, and vinegar, and season to taste with cayenne pepper, salt, and pepper. Pull off stove, put in food processer with habanero and blend for two minutes on pulse. Put sauce back on stove on low, cover, and simmer for 1 hour, adding water if it gets too thick.
4. Preheat grill for low heat. When grill is ready, add the soaked wood chips to the coals or to the smoker box of a gas grill. Spray grill’s grate with a coat of cooking spray. Place ribs on the grill, but do not overcrowd. Cook for 20 minutes, turning occasionally. Baste ribs with sauce during the last 10 minutes of grilling only.
