Smoked Ribs

Use your charcoal grill to smoke cook these spice-rubbed pork ribs. Glaze the ribs with a sweet ginger sauce the last 10 minutes of smoking.

Smoked Ribs

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  • 2   tablespoons 
    granulated sugar
  • 1 1/2  teaspoons 
    dry mustard
  • 1/4  teaspoon 
  • 1/4  teaspoon 
    ground turmeric
  • 1/4  teaspoon 
    celery seed
  • 4   pounds 
    pork loin back ribs or pork spareribs
  • 4   cups 
    hickory or fruitwood chips
  • 1/2  cup 
  • 1/4  cup 
    packed brown sugar
  • 3   tablespoons 
    reduced-sodium soy sauce
  • 3   tablespoons 
  • 1   tablespoon 
    grated fresh ginger or 1 teaspoon ground ginger
For barbecue rub, combine granulated sugar, dry mustard, paprika, turmeric, and celery seed. Rub this mixture onto ribs. Cover and marinate in the refrigerator for at least 6 hours or up to 24 hours. At least 1 hour before cooking, soak wood chips in enough water to cover. Drain chips.
In a grill with a cover, arrange preheated coals around a drip pan. Test for medium heat above the pan. Sprinkle some of the drained wood chips over the coals. Pour 1 inch of water into the drip pan. Place ribs, meaty side up, on grill rack over drip pan but not over coals, or use a rib rack placed over the drip pan. Cover grill. Grill for 1-1/4 to 1-1/2 hours or until ribs are tender, adding more coals and wood chips as necessary.
Ginger Sauce:

Meanwhile, prepare Ginger Sauce. In a small bowl combine catsup, brown sugar, soy sauce, water, and ginger. Cover and refrigerate.
During the last 10 minutes of cooking, brush generously with Ginger Sauce. Cut ribs into serving-size pieces. Heat and pass any remaining Ginger Sauce. Makes 6 servings.
  • Oven directions: Preheat oven to 350 degrees F. Place ribs, coated with barbecue rub, bone side up in a shallow roasting pan. Bake 1 hour. Drain fat. Turn ribs meaty side up. Spoon some ginger sauce over ribs. Bake, covered, for 30 minutes more. Uncover and bake about 20 minutes more or until tender, brushing often with Ginger Sauce. If desired, add a few drops liquid smoke to the remaining sauce. Heat and pass remaining sauce.
Nutrition information
Per Serving: cal. (kcal) 343, Fat, total (g) 20, chol. (mg) 79, sat. fat (g) 8, carb. (g) 20, fiber (g) 0, pro. (g) 20, vit. A (RE) 30.91, vit. C (mg) 3.54, sodium (mg) 599, calcium (mg) 30.29, iron (mg) 2.16, Percent Daily Values are based on a 2,000 calorie diet
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