Smoked Spicy Orange Pork Spare Ribs
April 30, 2013
Holy smokes do we love ribs. Its unanimous really. I love ribs, Mark loves ribs, Ross loves ribs..and Halle...she REALLY loves ribs. It's officially the start of BBQ season and we thought we'd bust out the smoker, a rack of ribs and a jar of Absinthe Orange Deliciousness and see what could be made. Heaven on a bone. That's what was made. And I'm here to share with you the recipe. Trust me on this folks...it's DELICIOUS.
Smoked Spicy Orange Port Spare Ribs
1 rack of pork spare ribs
2 tsp cracked black pepper
1 TB smoked paprika
2 tsp salt (we use smoked himalayan sea salt but any salt will do)
2 tsp cayenne pepper
1 tsp chopped scallions
1 garlic clove - minced
1/3 cup Absinthe Orange Deliciousness
Mix spices together and apply rub to the ribs. Rub it real good. Rub it again. Then give it a rest and let them sit as long as you can wait, if you are patient and can wait more than a couple hours, better put it in the fridge. About an hour is our speed, but the longer that rub soaks in, the better.
With the ribs at room temp, get your grill or smoker set up for indirect heat on the meat. Google this if you haven't done this before, try not to get overwhelmed. Everyone has their own style. We add a pan of water to keep those gems juicy and also put some mesquite chunks on the coals. Dealers choice though.
Wrap the ribs loosely in foil to allow the smoke to enter and cook at about 300˚ for 3ish hours or until the ribs loosen up and are 180˚ inside.
For the last 30 minutes place that rack right on the grill, slather the top with Deliciousness and let it bake on. Pull off the grill and let sit for 15min or so before diving in and getting real messy.
You are not going to regret this.