3 cups hickory or apple wood chips 3 tablespoons ground California or New Mexico chilies 3 tablespoons paprika 5 1/2 tablespoons pepper 1 teaspoon salt About 4 pounds pork back ribs Sweet and tangy sauce: 3/4 cup catsup 6 tablespoons beef broth or water 6 tablespoons Worcestershire 1/4 cup lemon juice 3 tablespoons firmly packed brown sugar 1/4 cup chopped onion 1 teaspoon hot sauce.

1. In a bowl, pour enough hot water over wood chips to make them float. Drain chips to add to barbecue.

2. Mix ground chilies, paprika, pepper, and salt.

3. Wipe ribs with a damp towel, then rub all over with the chili mixture.

4. Prepare barbecue for indirect heat ("Barbecue how-to," step 1), with these changes: if using charcoal, start with 40 briquets; when adjusting gas grill for indirect cooking, reduce heat to low. For charcoal smoke, add 1/2 cup soaked wood chips with the 5 briquets every 30 minutes of cooking. For gas smoke, as soon as you turn on heat, place 1 cup soaked wood chips in the barbecue's metal smoking box or in a small, shallow foil pan directly on heat in a corner of the firegrate; add 1 more cup chips after each hour of cooking.

5. Lay ribs on grill but not directly over heat. If there is not enough space for all the ribs, set them upright in a metal rib rack on grill but not directly over heat. Cover barbecue (open vents for charcoal) and cook until meat pulls easily from bones, about 21/2 hours. You don't need to turn ribs on a charcoal barbecue, but on a gas barbecue turn ribs occasionally, even in metal rack.

6. Transfer ribs to a large platter; cut between bones and serve with sweet and tangy sauce (following).

Sweet and tangy sauce:
In a 11/2- to 2-quart pan, Simmer until reduced to 11/2 cups, about 10 minutes. Add more hot sauce to taste. Serve warm or cool. If making ahead, chill airtight up to 2 weeks. Makes 11/2 cups.

Copyright 1998 Sunset Publishing Corporation

From: Sunset Magazine
Posted By: SunsetMagazine.com
Post Date: