Make these delicious sticky honey-molasses spareribs as spicy as you like with more cayenne pepper in the dry rub.
Preparation Time
10 mins
Cooking Time
3 hr
Total Time
3 hr 10 mins
Calories
2932 Calories
Recipe Instructions
Step 1
About one hour before smoking, make the dry rub. Combine all ingredients in small bowl; mix well. Pat ribs dry with paper towels; generously coat both sides of ribs with rub. Set aside at room temperature for 1 hour.
Step 2
Heat charcoal or gas grill for indirect cooking at 250 to 300 degrees F. Add drained wood chips, if using.
Step 3
Serve ribs with remaining sauce.
Step 4
Meanwhile, make the sauce. Combine all ingredients in medium saucepan; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes until slightly thickened, stirring frequently. Cool to room temperature; cover and refrigerate.
Step 5
Place the ribs, meaty side up, over a drip pan and cook for 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
Step 6
Continue cooking ribs for 1 to 2 hours more over indirect heat, until very tender, spraying with apple juice every 20 to 30 minutes. Add more coals as needed to maintain temperature for a charcoal grill.
Step 7
Place ribs over direct heat on grill and brush with sauce. Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce.
Ingredients
2 teaspoons orange zest
½ cup honey
½ cup light molasses
¼ cup light brown sugar
2 teaspoons kosher salt
1 tablespoon chili powder
4 teaspoons garlic powder
2 tablespoons canola oil
½ cup balsamic vinegar
2 teaspoons black pepper
¾ cup apple juice, in a spray bottle
2 tablespoons whole grain Dijon mustard
2 racks Smithfield® Extra Tender Pork Spareribs, membrane removed
