Ingredients
• 1.5 kg (3 lb) pork side spareribs
Sweet and Sour Sauce for ribs:
• 250 ml (1c) ketchup
• 125 ml (1/2 c) brown sugar
• 75 ml (1/3 c) vinegar
• 30 ml (2 tbsp) Worcestershire sauce
• 1 medium onion, finely chopped
• 1 clove garlic, finely chopped
• 2 ml (1/2 tsp) hot chilli powder (optional)
Preparation
Precook spareribs on rack over a baking sheet at 180°C (350°F) for one hour.
Prepare sauce by combining all Sweet and Sour ingredients in a saucepan.
Bring to a boil, then reduce heat and simmer to desired consistency.
Smoking Method
Preheat the Bradley Smoker to approximately 90°C (220°F). Remove spareribs
from oven and place on an oiled smoker rack. Brush both sides of spareribs
liberally with Sweet and Sour Sauce. Using Hickory flavor bisquettes
smoke/cook for 21/2 to 3 hours or until done. Remove occasionally to rebaste
with Sweet and Sour Sauce. Cooking time will vary depending upon weather and
wind conditions. Meat should be tender and pull easily away from bones when
ready to serve.
To Serve
Heat remaining sauce and serve as a dip with ribs and French bread and
salad. Be sure to remember finger bowls and lots of napkins!
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