Ingredients
- pork spareribs1 slab
- dark brown sugar2 tbsp
- smoked paprika3 tbsp
- salt1 tbsp
- cayenne pepper2 tbsp
- dried rosemary, dried1 1/2 tbsp
- garlic powder1 tbsp
- tomato paste1 cup
- molasses1/2 cup
- Worcestershire sauce2 tbsp
- soy sauce1/4 cup
- cider vinegar2 tbsp
- hickory chunks
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Combine dry seasoning and rub on pork ribs. Refrigerate for at least 1 hour.
Place hickory chunks in a 250 °F (120 °C) smoker or a 250 °F (120 °C) charcoal grill set for indirect heat.
Combine remaining ingredients, bring to a boil over high heat, and simmer until reduced by ¾.
Place ribs in smoker/grill and cook 5–6 hours.
Brush ribs with tomato mixture and place on a high grill, turning and brushing often until well browned.
Remove and let sit for 10 minutes; serve.
Broad classification · inferred Americas — Country unknown; only a broad area is inferred from ingredients/technique（evidence：molasses、Worcestershire sauce、hickory chunks）
