Outdoor Cooking: Bbq Ribs 16 by Recipe Cottage

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	Bbq Ribs 16

		Spicy Smoked Spareribs 8 lb Spareribs, pork, in 4-rib sections 1 tablespoon ginger, powdered 1 tablespoon mustard, powdered 1 tablespoon paprika 1/2 tablespoon salt 1/2 tablespoon five-spice powder, chinese 1 teaspoon black pepper 1 teaspoon chili powder 1 teaspoon sage, powdered 1 teaspoon crushed red pepper 1/2 cup tomato juice 1 cup peach preserves 2 tablespoons bottled barbecue sauce 2 tablespoons butter or margarine, melted 1 tablespoon wine vinegar 1 tablespoon onion, finely minced 1 tablespoon bell pepper, finely minced juice of one and one-half limes two or three dashes Tabasco sauce 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. ombine 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 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. Serve ribs with warm basting sauce.