2bleu's Smoky Sweet Spareribs With Sauce and Beans

Ingredients

Wet Sauce for Ribs

• 2 teaspoons vegetable oil
• 1 small onion, chopped fine (about 2 cups)
• 1 garlic clove, minced
• 1 1/3 cups chicken broth
• 1/2 cup apple cider vinegar
• 1/4 cup ketchup
• 1/4 cup corn syrup
• 2 tablespoons molasses
• 3 tablespoons brown sugar
• 3 ounces tomato paste
• 1 teaspoon hot sauce (recommended Got the Blues Hot Sauce)
• 1 teaspoon ground mustard
• 1 teaspoon lemon juice
• 4 ounces root beer
• 1 dash kosher salt
• 1 dash black pepper

Dry Rub

• 2 tablespoons light brown sugar
• 2 tablespoons paprika
• 1/2 tablespoon salt
• 1/2 tablespoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 dash cayenne pepper

Other ingredients needed

• 2-3 lbs spareribs (1 full rack St Louis style ribs)
• 3 lbs hickory chips
• 56 ounces baked beans (recommended Rock & Roll BBQ Pit Style Beans for the Crock Pot)

Directions

1. 1

   WET SAUCE: In a heavy duty medium-sized saucepan, heat oil over medium heat. Add onion and garlic and simmer about 3 minutes. Add remaining sauce ingredients and stir to blend. Reduce heat to simmer and continue cooking, uncovered, for 2 hours or until reduced by half or to desired consistancy. Let cool, then using an immulsifer (or use a blender), blend to a smooth consistancy. This makes about 2 1/2 cups of wet sauce.

2. 2

   Soak Hickory chips in water for at least 30 minutes. Meanwhile, prep ribs and grill.

3. 3

   DRY RUB & RIB PREP: Clean ribs by rinsing in water. With a sharp knife, stab several times into the membrane/tissue that is on the less meaty side of the ribs (this will help the meat absorb the smoke). Make a 1" slice at the top of the ribs in between each bone (for easier cutting after they're done). Mix dry rub ingredients together and rub onto both sides of rib racks. Cover and refridgerate while you prepare the grill (can also be done the night before).

4. 4

   GRILL PREP: Start coals in a chimney starter. when ready, spread coals onto bottom rack on 2 sides of the grill (leaving a space in the middle) and place a disposable drip pan in the center. Place 3/4 of the wood chips over coals then place cooking rack in position.

5. 5

   Place ribs (meat side up) onto center of grill over drip pan. Place a sheet of foil snugly over the tops of the ribs. Place cover over grill and open vent directly above the position of the ribs. Cook for 1 hour.

6. 6

   Turn ribs over, and cook an additional hour adding the remaining wood chips (and more coals if necessary).

7. 7

   Have a sheet of heavy duty foil ready (large enough to encasse the ribs). Remove ribs from grill and onto the foil. Spread 1 cup of the wet sauce generously over both sides of the ribs. Seal up the ribs in the foil to make packets (double the foil if necessary).

8. 8

   BEANS PREP: Place beans in a disposable foil pan. Stir in 1 cup of the wet sauce. Cover with HD foil and using a thin skewer, poke holes in the top. Place the beans on top of the disposable pan that's under the ribs to heat and smoke beans. Place the rib packets on the grill. Cover with vent over ribs and cook 30-45 minutes more.

9. 9

   Remove ribs from packet and cut double ribs for serving. Take the crunchy brown/burnt edges and chop up coarsly. Add them to the beans and stir. Serve ribs with beans and side of remaining sauce.