Smoked pork ribs with barbecue sauce

Ingredients:

Pork

• 1 layer of pork ribs (about 2 kg)
• 150 gr. BBQ seasoning, recipe below
• 1 l. BBQ sauce, see recipe below

BBQ Seasoning

• 150 g paprika
• 60 g of sugar
• 1 tsp onion powder
• Mix all ingredients in a bowl.

Barbecue sauce

• 450 g of ketchup
• 250 ml of water
• 90 gr. brown sugar
• 90 g of sugar
• 0.5 tbsp ground black pepper
• 0.5 tbsp onion powder
• 0.5 tbsp mustard powder
• 30 ml lemon juice
• 30 ml Worcestershire sauce
• 150 ml apple cider vinegar
• 30 ml corn syrup
• 60 gr. BBQ seasoning, see recipe above

Preparation:

1. Place the rib rack on a clean work surface. Remove the membranes that hold the ribs in place. Trim off any excess fat and meat. Rub both sides with barbecue seasoning. Refrigerate the ribs for at least 24 hours.
2. Preheat grill to 300°F (150°C) using hickory wood chips and charcoal.
3. Place the ribs over indirect heat, away from the flame. Smoke them for about 2 hours and 30 minutes, meaty side up. Then flip the ribs over and cook for about 1 hour more, or until the ribs are completely charred.
   
   Barbecue sauce: Combine all sauce ingredients in a saucepan or cast iron pot. Bring to a boil over high heat, stirring constantly to prevent burning. Reduce heat to low and simmer for at least 2 hours, uncovered.
4. Dry ribs
   
   Remove the ribs from the grill, sprinkle with barbecue seasoning, cut into individual ribs and serve.
   
   Wet ribs
   
   Remove the ribs from the grill, drizzle with barbecue sauce, cut into individual ribs and serve.
   
   
   This dish is paired with Merlot wine.