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Sweet and Spicy Pork Ribs
These Spicy and Sweet Pork ribs are tender enough to pull apart with your fingers and flavorful enough to ensure no left overs!
Author: Jackie
  • 2 racks Smithfield Pork ribs
  • 3 tablespoons smoked paprika
  • 4 ½ teaspoons freshly ground black pepper
  • 4 ½ teaspoons brown sugar
  • 1 tablespoon salt
  • 2 teaspoons celery salt
  • 1 teaspoon cayenne pepper
  • 1 ½ teaspoons garlic powder
  • 1 ½ teaspoons dry mustard
  • 1 ½ teaspoons ground cumin
  • Homemade BBQ Sauce
  • 4 tablespoons olive oil
  • 1 medium red onion , chopped
  • 4 cloves garlic , minced
  • 2 cups tomato sauce
  • cup dark brown sugar
  • ¼ cup molasses
  • ¼ cup cider vinegar
  • 1 teaspoon ancho chili powder
  • ½ teaspoon mustard
  • 2 teaspoons Kosher salt
  • 2 teaspoons ground pepper
  • teaspoon cayenne pepper
  1. Prepare the rub-
  2. Combine the paprika, black pepper, brown sugar, salt, celery salt, cayenne, garlic powder, dry mustard, and cumin in a small bowl and whisk to mix.
  3. Rub the mixture over the ribs on both sides.
  4. Cover and let cure, in the refrigerator, for 4 to 8 hours.
  5. To make the BBQ Sauce-
  6. In a medium saucepan, heat olive oil over medium high heat.
  7. Add onions and garlic and sauté for four minutes.
  8. Add remaining ingredients to the pot and stir to combine.
  9. Bring sauce to a boil, then reduce the heat to low and simmer the sauce for about 30 minutes or until it has thickened slightly, stirring occasionally.
  10. Once sauce has thickened slightly, remove from heat and carefully place in blender or food processor. Blend until smooth.
  11. Use immediately or store in the refrigerator for up to 1 week.
  12. Prepare your charcoal grill.
  13. Wrap ribs in foil and place over grill.
  14. Cover the grill and smoke cook the ribs for 1 hour.
  15. When the ribs have cooked for an hour, uncover the grill and carefully remove the foil.
  16. Brush both sides with BBQ sauce.
  17. Re-cover the grill and continue cooking the ribs until tender and almost done, ¼ to ½ hour longer for baby back ribs, ½ to 1 hour longer for spareribs.
  18. The ribs are done when the meat is very tender and has shrunk back from the ends of the bones.
  19. Baste one more time with bbq sauce, slice and serve.