Serves: 4 | Serving Size: 1/4 of ribs
These ribs are made on our Green Mountain smoker, it takes about 4 to 5 hours and SOOO worth it!! The ribs are melt in your mouth amazing and the homemade BBQ sauce is bowl licking good. If you have a smoker, this is a recipe you MUST try! When I make it I cut it in half and we still have left overs and tend to pair this with baked sweet potatoes. Hope you enjoy! Yes, they look like that picture EVERY TIME! drooling just looking at it.
This recipe was made from the cookbook ‘Project Smoke’ by Steven Raichlen – if you have a smoker, you need to buy this book. Amazing!
Ingredients:
- 2 racks spareribs (3 to 4 pounds each)
- 5-4-3-2-1 rub (recipe bellow)
- 1/2 cup of dry sherry
- 1/2 cup apple cider or juice
- Beijing BBQ sauce (recipe below)
Directions:
- If needed, remove membrane from back of ribs. Liberally coat both sides of ribs with the 5-4-3-2-1 seasoning
- Set smoker to preheat 225 – 250 degrees F. Place ribs directly on smoker rack, bone side down.
- Combine the apple cider (or juice) and sherry in spray bottle (I use the the small travel size bottles) and shake to combine. After one hour of smoking, spray ribs liberally, repeat every hour.
- After 4 hours of cooking brush both sides of ribs with Beijing BBQ sauce. Brush again in 30 minutes. Ribs are cooked when meat has shrunk back from ends of bones by 1/2 inch and you can pull them apart. Serve remaining BBQ sauce on side, enjoy!
5-4-3-2-1 Rub:
- 5 tablespoons dark brown sugar
- 4 tablespoons coarse salt
- 3 tablespoons freshly ground black pepper
- 2 tablespoons Chinese five-spice
- 1 tablespoon onion powder
Combine all ingredients until well mixed. You will have excess rub leftover, save for the next time you make the recipe!
Beijing Barbecue Sauce:
- 1 cup hoisin sauce
- 3 tablespoons Asian (dark) sesame oil
- 3 tablespoons honey
- 3 tablespoons sriracha
Whisk to combine all ingredients in a small saucepan over medium to medium-low heat. Gently simmer sauce for 5 to 10 minutes to blend flavors.
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Adopted from: “China Town Spare Ribs.” Recipe. Project Smoke. New York: Workman Publishing Co. Inc, 2016. 98-101. Print.
If you are interested in more information about Steven Raichlen and his recipes you should check out his website!
