4 x Rack of Pork Ribs
125mls DE-VINELY RED TOMATO SAUCE
125mls AZTEC RED HOT SAUCE
4 tablespoons SMOKEY BBQ WESTERN Marinade
For a sweeter version add 1/4 cup Apple Juice
For a hotter version add some Habenero or your favourite hot Chilli Powder
** MARINATE OVERNIGHT OR AT LEAST 4 HOURS FOR BEST RESULTS**
I like to smoke my ribs in the HARK UPRIGHT Smoker for premium results but I have shown temps and times for oven use as well.
Moisten wood chips (I like to use Cherry or Peach wood and just a little bit of Hickory for a softer smoke flavour)
Ensure water pan is filled with hot water and light gas with knob to full heat and wait till temp comes up to approximately 110c, and smoke is just starting to permeate from vents.
Immediately place ribs on the smoker rack and close that door
GOLDEN RULE: Don’t open the door and peak as you are losing heat each time – Resist the urge to do this for the outcome is the best ribs as reward.
Smoke for approximately 3 hours (first hour on the highest temp gauge, then bring back to medium for remainder of cook) mopping with left over marinade and/or spritzing with apple juice in the middle of the cook (Approx 1.5 hours in)
Top up water pan if necessary and or add more chips for a smokier version and bring heat back to medium on the smoker
At the 3 hour time frame check with a skewer for tenderness or probe with thermometer for ‘done-ness’
*NOTE: No rack is the same and cooking time can vary.
Set and pre-heat the oven to 150c.
Move the ribs from marinating dish to to an oven tray in the middle of the oven.
Halfway through cooking, baste with any leftover marinade and/or spritz ribs with a little more apple juice then cover the ribs with aluminium foil to protect them from drying out
Roast for 2 1/2 to 3 hours for spareribs or 1 1/2 to 2 hours for baby back ribs probing with thermometer or skewer for ‘done-ness’
SERVE WITH MORE AZTEC RED ON THE SIDE FOR DIPPING AND ENJOY!