- 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)
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.
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 flavour bisquettes smoke/cook for 2 1/2 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.
Heat remaining sauce and serve as a dip with ribs, French bread and salad. Be sure to remember finger bowls and lots of napkins!