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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.


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