Lip-Smacking, Pull-off-the-Bone, Pass-the-Sauce Ribs
If you’re a fan of sweet and sour chicken, you’ll like these ribs, which give you similar flavors without the crunchy coating. If you want a little crispiness, grill a crispy surface on the meat side of the ribs before glazing. Raspberry adds a delicious twist!
Ardie Davis’ Smoked Raspberry-Glazed Spareribs
- 2 slabs spareribs
- Apple juice for spraying (straight apple juice or half juice/half apple cider vinegar)
- 1/2 cup seedless raspberry jam
- 1/2 cup red wine vinegar
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 2 teaspoons Sriracha sauce
- 1/4 cup minced scallion, both green and white parts
- 1/4 cup peeled, finely minced fresh ginger
- 2 tablespoons sesame seeds, toasted
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
If possible, place each slab in a 2-gallon resealable plastic bag. If your slabs are very large, you may need to cut each slab in half and place each half in a separate bag so you’ll have enough room for the marinade.
Combine all the ingredients for the sauce in a medium bowl and whisk. Set aside most of the sauce for grilling and serving. Brush the ribs evenly on both sides with a little of the sauce. Refrigerate for up to 8 hours.
Remove the ribs from the refrigerator. Heat a cooker to 250 to 275˚F.
Oil the grate and place the unwrapped ribs on it bone side down over indirect heat. Cover and cook for 1 1/2 hours. Spray with apple juice, turn, and cook for about 1 1/2 hours more before turning and basting with apple juice again.
Cook for another 1 to 1 1/2 hours, then test to see if the ribs are pull-apart tender. When tender, cook for 30 minutes longer, glazing the ribs with sauce every 10 minutes or as often as desired.
Transfer the ribs to a cutting board and let them rest, covered loosely with aluminum foil, for 10 to 15 minutes. While the ribs are resting, boil the remaining sauce for 1 to 2 minutes. Cut the ribs into individual pieces and serve with the sauce.