Recipe & picture courtesy of Rachael Ray
Prep Time: 30 min
Cook Time: 4 hr
- 1/2 cup plus 2 1/2 tablespoons brown sugar
- 2 1/2 tablespoons hot paprika
- 4 teaspoons onion powder
- 1 1/2 teaspoons celery salt
- Salt and pepper
- 2 racks pork spareribs (about 7 pounds total)
- 2 cups ketchup
- 1/4 cup honey
- 1/4 cup apple cider vinegar
- Soak 3 cups wood chips in water according to the package directions or for 1 hour. Meanwhile, combine the 2 1/2 tablespoons brown sugar, the paprika, onion powder, celery salt and 4 teaspoons each salt and pepper. Run a paring knife down the length of the bone side of each rack to split the skin, then season all over with the rub.
- Remove the grill racks. Arrange a drip pan or disposable baking sheet on one side of the grill to catch drippings. Drain the wood chips and transfer to a 2-foot-long sheet of heavy-duty foil. Wrap tightly, creating a secure pouch, then poke 10 holes at the top to create a smoker box. Place the pouch on the other side of the grill, opposite the drippings pan. Set the grill racks into place, close the grill and preheat to 325°.
- Working quickly, arrange the ribs, meaty side up, over the drip pan. Grill, covered, turning occasionally, until the meat shrinks away from the bone and is fork-tender, about 3 1/4 hours.
- Meanwhile, in a small saucepan, combine the remaining 1/2 cup brown sugar, the ketchup, honey and vinegar over mediumhigh heat and season with salt and pepper. Bring just to a boil, then lower the heat to medium-low and simmer, stirring occasionally, until smooth, about 5 minutes.
- Brush the ribs all over with the sauce, arrange meaty side up and grill, turning once, at 200° for 20 minutes. Cut the racks into individual ribs and serve with the sauce on the side.
**Personal Review: No Review Yet**