Summary

Ingredients

• 3 kg spare ribs

For the marinade:

• 250 ml ketchup
• 200 ml honey
• 200 ml apple juice
• 8 dashes Tabasco
• 6 tablespoon soy sauce
• 3 tablespoon Worcestershire sauce
• 4 tablespoon sugar, brown
• 3 teaspoons mustard
• 1 tablespoon, heaped mustard powder
• 1 tablespoon, heaped paprika powder, noble sweet
• 3 teaspoons ginger powder
• 2 tablespoon pepper
• 1 tablespoon sea salt, coarse
• 3 teaspoons allspice powder
• 2 tablespoon onion powder
• 2 tablespoon garlic powder
• 2 tablespoon vinegar

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Instructions

1. Combine the marinade ingredients, bring to a boil, then simmer over low heat for 1 hour. Add apple juice if needed. Let cool.
2. Remove the silver skin from the underside of the ribs and score the other side. Coat the ribs with the sauce. Place them in the smoker and smoke at 100 to 125°C (212 to 257°F) for 3 to 4 hours, recoating with sauce every 30 to 40 minutes.
3. The ribs are done when the meat pulls back from the bones and the bones pull out easily. The internal temperature should reach at least 63°C (145°F) in the thickest part.