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Spicy Smoked Spareribs















Trans-fat Free, Low Carb


8 pounds pork ribs
cut into 4-rib sections
Dry ingredients
1 tablespoon ginger
1 tablespoon dry mustard
1 tablespoon paprika
½ tablespoon salt
½ tablespoon chinese five spice powder
1 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon sage
1 teaspoon red pepper flakes
Basting sauce
½ teaspoon tomato juice
1 cup peach preserves
2 tablespoons barbecue sauce
2 tablespoons butter
or margarine
1 tablespoon white wine vinegar
1 tablespoon onions
finely minced
1 tablespoon sweet red bell peppers
red or green, finely minced
1 ½ each limes
juice of
2 or 3 dashes red hot pepper sauce


Place a handful of hickory or mesquite chips into cold water and set aside.

Parboil rib sections in boiling water for about ten minutes. (This partially cooks them and renders much of the fat.) Remove rib sections and set on wire rack to cool.

Combine dry ingredients in a bowl and blend well with a fork.

When rib sections are cool, rub the dry ingredient mixture into the meat.

Stack rib sections, seal in aluminum foil and let them sit in the refrigerator for about two hours.

After two hours, start the coals in your smoker.

Combine ingredients for basting sauce in a blender and blend until smooth.

Transfer the basting sauce to a saucepan and heat over low heat until it begins to bubble.

If you prefer for the basting sauce to be thicker, mix 2 tablespoons of cornstarch with ¼ cup of cold water, and mix a little of the cornstarch mixture into the basting sauce a bit at a time to until desired consistency is achieved.

When the coals are uniform gray, scatter a few of the wet wood chips over them.

Rub grill with a paper towel dipped in vegetable oil.

Brush ribs with basting sauce and place them on the grill.

Cover with smoker lid (leave vents about half-open).

Grill the ribs for about an hour, turning about every fifteen minutes and basting as you turn them.

Add wood chips to the coals as necessary to maintain smoke.

Serve ribs with warm basting sauce.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 324g (11.4 oz)
Amount per Serving
Calories 123668% of calories from fat
 % Daily Value *
Total Fat 94g 145%
Saturated Fat 35g 174%
Trans Fat 0g
Cholesterol 371mg 124%
Sodium 653mg 27%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 177g
Vitamin A 9% Vitamin C 5%
Calcium 15% Iron 33%
* based on a 2,000 calorie diet How is this calculated?


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