Stockyards Spareribs

Été 2012
food and drink

BY: Lucy Waverman

This is the definitive smoked ribs recipe. It’s juicy and smoky with a slight sweetness that balances the heat. While chef Tom Davis smokes the ribs, he bastes them with a mop sauce every hour to keep them moist. Serve with beans and pickles.

2 tbsp (30 mL) paprika
2 tbsp (30 mL) chili powder
1 tbsp (15 mL) celery seed
1 tbsp (15 mL) kosher salt
1 tsp (5 mL) cayenne
1 tsp (5 mL) ground cumin
1 tsp (5 mL) ground sage
Ground black pepper
1 tbsp (15 mL) jerk seasoning

½ cup (125 mL) apple cider vinegar
¼ cup (60 mL) apple juice
1 tbsp (15 mL) hot sauce
½ tsp (2 mL) salt

½ cup (125 mL) apple cider vinegar
1/3 cup (80 mL) ketchup
1 tbsp (15 mL) French’s prepared mustard
1 tbsp (15 mL) brown sugar
1 tsp (5 mL) hot sauce
¼ tsp (1 mL) hot smoked paprika
2 large racks side spareribs

1 To make the rub combine all ingredients in a bowl.

2 To make the mop sauce, combine apple cider vinegar, apple juice, hot sauce and salt and stir until uniform. Place in spray bottle, set aside.

3 To make barbecue sauce, combine apple cider vinegar, ketchup, mustard, brown sugar, hot sauce and paprika in a pot. Whisk until uniform. Cook over medium-low heat for 2 minutes or until flavours are combined. Set aside.

4 Coat ribs with rub. Place on barbecue, bone side down. Grill 1 hour, change smoke package and spray with mop sauce. Continue to grill, changing smoke packages and spraying every hour. Ribs take anywhere from 7 to 9 hours.

5 Fifteen minutes before done, brush barbecue sauce over ribs and continue cooking until sauce is glazed. Cut into ribs and serve with more barbecue sauce.

Serves 6 to 8

What to Serve