Sweet & Saucy BBQ Spare Ribs.
2 racks of spare ribs Olive oil Honey Butter Demerara sugar Apple juice Rub: ½ Cup Demerara Sugar ¼ Cup Sweet Spanish Paprika 3 Tbsp Maldon Sea Salt 1 Tbsp Chilli Powder 1 Tbsp Onion Powder 1 Tbsp Garlic Granules 1 Tbsp Onion Granules 1 Tbsp Black Pepper 1 Tsp Cayenne Pepper Sauce: 1½ Cups Tomato Ketchup ½ Cup Cider Vinegar ½ Cup Demerara Sugar ¼ Cup Honey 1 Tbsp Molasses/Black Treacle 1 Tbsp Worcestershire Sauce 1 Tbsp of Rib Rub (above) 1 Tbsp Maple Syrup 1. Trim ribs to your preference. Remove the membrane, using a butter knife and kitchen towel, from the underside of the ribs. Mix together the ingredients of the rub. Brush oil lightly on ribs and sprinkle with rub; use about 2 tbsp per side. Let sit for half an hour. Store remainder of the rub in a screw top jar.
2. Meanwhile, make the sauce: Heat ingredients over a moderate heat. Bring to a light boil then simmer for 30 minutes. Pour apple juice into a spray bottle; set aside.
3. Bring your BBQ smoker up to 250f. Use a combination of hickory and cherry wood chunks. If you don't have a smoker at home, you can easily follow the instructions below using an oven. Place the ribs, with the meat side up, on the grill grate. Cook, spraying with the apple juice every 30 minutes, for 3 hours. Remove ribs from grill; transfer to 2 large stacked sheets of foil. Spray once more with the apple juice. Drizzle the butter, honey, and sugar evenly over both sides of ribs; position ribs meat side up and wrap the foil tightly around the ribs. Return to grill and cook for 1 1/2 hours. Uncover the ribs and throw away the foil. Baste the ribs with the sauce. Return ribs to grill and cook for a further 30 minutes. With a pair of tongs, grab one end of the ribs.
If they bend easy they are done, if not, keep them in the cooker. Once cooked, leave to rest for 10 minutes. Paint ribs with sauce, both sides. Store any remainder in the fridge. Carve and serve.