This is my take on a BBQ classics – smoked spareribs. I was experimenting with all kinds of BBQ sauce flavors, and the apple one is most definitely among my leading 3 choices for a BBQ sauce.
For 1 slab of ribs we’ll need:
- 4 cups of pineapple juice
- 1 fresh kiwi
- 4 tsp lemon juice
- 2 cups cold water
- 1 cup of Apple BBQ sauce, either commercial or make it yourself – recipe here, just replace pineapple with apple juice
- 8 tbsp basic BBQ dry rub – again, either your favorite commercial, or one like this
Step 1 – preparing the marinade. Mix 3 cups of pineapple juice with lemon juice and 1 cup of water, then add finely chopped kiwi. Place the ribs in a large disposable foil baking tray and pour the marinade over it. Let stand for about 4 hours in the refrigerator. From time to time flip the ribs to marinate them equally. Do not forget to remove the membrane on the bone side of the ribs.
Step 2 – take the ribs out of the marinade, pat dry and generously sprinkle all over with the dry rub.
Step 3 – smoking. Prepare your cooker for about 8 hours of smoking on 225F (110C approximately). I used hickory and cherry wood, mixed 2:1. After about 2 hours start basting the ribs with the remaining 1 cup of pineapple juice mixed with 1 cup of water. Do it every hour or so.
Step 4 – about 30 minutes before taking the ribs off the smoker brush them with the BBQ sauce.
Step 5 – let the ribs stand for about 10 minutes loosely covered with foil… then slice and serve at once!