- 4 pounds pork spareribs (OR back ribs)
- 1 cup ketchup
- 1/3 cup onion (finely chopped)
- 1/3 cup cider vinegar
- 3 tablespoons brown sugar
- 2 tablespoons molasses
- 1 tablespoon worcestershire sauce
- 1 teaspoon chili powder
- 1 ground allspice (teaspooon)
- 1/2 teaspoon cayenne
- 3 cups chips (wood, use hickory or oak chips for the best flavor)
- In small saucepan, combine ketchup, onion, vinegar, brown sugar, molasses, Worcestershire sauce, chili powder, mustard, allspice and red pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 10-15 minutes or until desired consistency, stirring frequently. Divide sauce into two portions; set aside.
- At least 1 hour before grilling, soak wood chips in enough water to cover; drain. Cut ribs into 4 portions. In charcoal grill with cover, place preheated coals around drip pan for medium indirect heat. Add 1/2-inch hot water to drip pan. Sprinkle half of the wood chips over the coals. Place ribs, bone side down, on the grill rack over drip pan. Cover and grill for 1 1/2 to 2 hours or until ribs are tender, basting with one portion of reserved sauce the last 15 minutes. Add more preheated coals (use a hibachi or a metal chimney starter to preheat coals) and wood chips; turn ribs halfway through grilling. Serve second portion of reserved sauce with ribs.