TEXAN-SMOKED PORK RIBS

PREP + COOK TIME 2 HOUR 30 MINUTES (+ REFRIGERATION & SOAKING) SERVES 4

American-style pork ribs are also known as baby back ribs. They’re cut from the top of the rib cage, are slightly curved and tapered and carry more meat on and in-between the ribs than spare ribs. Usually they’re sold in racks of between 10 and 13 ribs.

You’ll need to start this recipe a day ahead.

3kg American-style pork ribs 2 tablespoons sweet paprika 1 tablespoon ground cumin 1 teaspoon cayenne pepper 1 teaspoon onion powder 1 teaspoon garlic powder 1 tablespoon sea salt flakes 1 tablespoon brown sugar

EQUIPMENT

2 cups (225g) hickory wood chips barbecue smoker box

BARBECUE SAUCE

2 cups (500ml) barbecue sauce ½ cup (125ml) beer

½ cup (125ml) pure maple syrup ¼ cup (60ml) apple cider vinegar

1 Before you start, read about smoking in Secrets From The Test Kitchen (see page 10).

2 Using a small knife, trim the membrane from the back of the ribs. Place ribs on a tray. Combine spices, powders, salt and sugar in a small bowl. Rub spice mixture over the top of the ribs. Cover with plastic wrap; refrigerate overnight.

3 Soak half the wood chips in a small bowl of water for 30 minutes; drain. Combine soaked and remaining dry chips in barbecue smoker box. Place in a preheated medium-hot (180°C) barbecue; close barbecue lid.

Leave for 10 minutes or until chips begin to smoke.

4 Meanwhile, make barbecue sauce. 5 Brush ribs with a little of the barbecue sauce; place on a barbecue rack overhanging the smoke box in the barbecue. (Alternatively, place over a wire rack on the grill plate side for indirect heat.) Cook ribs, in covered barbecue, brushing with sauce every 15 minutes, for 1¾ hours or until ribs are tender and well glazed.

6 Cut ribs into short lengths and serve with remaining sauce.

BARBECUE SAUCE Bring ingredients to the boil in a medium saucepan over high heat. Reduce heat to medium; simmer for 8 minutes or until liquid is reduced and sauce thickens slightly.

SERVING SUGGESTION Serve with coleslaw, barbecued corn and lime wedges, if you like.