Sweet Heat Glazed Smoked Pork Spare Ribs 

Prep Time: 1 ½ hours 

Cook Time: 4 ½ hours 


Ingredients 

Mop

½ cup apple cider vinegar 

½ cup beer 


Sweet Meat Rub and Pork Spare Ribs

4 tablespoons brown sugar 

2 tablespoons turbinado sugar (optional)

2 tablespoons paprika 

1 tablespoon kosher salt 

1 tablespoon ground white pepper 

½ tablespoon mustard powder 

1 teaspoon cayenne pepper 

4 pound rack of spare pork ribs 


Sweet Heat BBQ Sauce 

4 tablespoons unsated butter 

2/3 cup ketchup (Portland Ketchup Company preferred) 

1 bottle Morita Chile and Marionberry hot sauce 

2 tablespoons apple cider vinegar 

4 tablespoons brown sugar 

1 teaspoon black pepper 

1 teaspoon granulated onion

1 teaspoon mustard powder 

1 tablespoon lemon juice, fresh 

1 tablespoon Worcestershire (Portlandia Foods preferred)

Instructions 

1. Mop: Combine the apple cider vinegar and beer and place into a spray bottle. Ensure the spare ribs have been rinsed, patted dry and has had the membrane removed. 

2. Sweet Heat BBQ Sauce: In a medium saucepan melt the butter, then add ketchup, Morita Chili & Marionberry hot sauce, apple cider vinegar, brown sugar, black pepper, granulated onion, mustard powder, lemon juice and worcestershire. Cover and bring to a simmer, stirring occasionally. Allow to simmer for 1 ½ hours. 

3. Sweet Meat Rub: In a small mixing bowl combine the brown sugar, turbinado sugar, paprika, salt, white pepper, mustard powder and cayenne. Generously coat the ribs with the rub and wrap in plastic film and refrigerate for a minimum of 3 hours. Refrigerate overnight for best results.

4. Remove the ribs from the refrigerator and allow to come up to room temperature. Set smoker for 250 degrees F. when choosing wood or pellets we like either hickory pellets or cherry wood. Smoke for 3 hours bones up. Flip ribs every hour, spraying with the mop each flip.

5. Remove the ribs from the smoker and place onto butcher paper. Pour a small amount of sauce over the ribs and wrap loosely with the butcher’s paper. Return to the smoker for an additional 90 minutes. 

6. Remove the ribs from the smoker and allow to rest for 15 minutes. Unwrap and sauce to your desired liking. Cut the ribs and enjoy.