These are in step with rib aficionados who like their ribs sweet. The orange accent makes them all the better.
- 2 tablespoons salt
- 1 tablespoon freshly ground black pepper
- 1 teaspoon granulated garlic
- 1 teaspoon white cane sugar
- 2 slabs spareribs
- Apple juice, for spraying
- 1 cup barbecue sauce
- 1/4 cup clover or other mild-flavored honey
- 1/4 cup fresh orange juice
- 2 tablespoons orange liqueur
- 1 teaspoon freshly grated orange zest
- 1/2 teaspoon crushed red pepper
Remove the ribs from the refrigerator. Heat a cooker to 250° to 275°F.
Combine all the ingredients for the rub in a small bowl and blend. Season the ribs all over with the rub.
Oil the grate and place the 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 spraying with apple juice again.
Meanwhile, combine all the ingredients for the sauce in a medium saucepan over medium heat. Bring to a boil, then reduce the heat and simmer for 15 minutes, stirring often. Set aside.
Cook or another 1 to 1 1/2 hours 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. Cut the ribs into individual pieces and serve.
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