This recipe uses Bigfat's 308 Garlic Ginger Hot Sauce.
- 1-2 slabs of pork spareribs
- 2 cans of Lemon-lime soda (sprite)
- 1 cup pineapple juice
- 1 cup tomato sauce
- ½ cup sugar
- ¼ cup lemon juice
- 2-3 ounces Bigfat's 3o8 Garlic Ginger Hot Sauce (or to taste)
- 1 Tablespoon onion powder
- 1 Teaspoon salt
- 1 Teaspoon black pepper
Prep Time: 20 mins
Tenderizing/Marinating Time: Overnight
Cook Time: 5-8 hours
1. I found it hard to find pineapple juice, so I just bought a couple cans of sliced pineapples in juice, NOT SYRUP. If you purchased the cans of pineapple, you can smoke or grill some pineapple with some of the mop to add as a garnish.
2. Take the trimmed sparerib slabs and tenderize/marinate them with lemon-lime soda overnight.
3. Combine all of the BBQ mop ingredients.
4. Divide mixture in half and place half in a spray bottle or mop bucket to apply to ribs during smoking.
5. Remove ribs from soda and discard soda.
6. Pat the ribs dry, seasoning with salt and pepper and applying mop.
7. When the smoker is at 250 to 300 degrees place the slabs on the rack, bone side down. If a full slab will not fit on a rack, cut in half.
8. Check the ribs for the first time in about 20 minutes to make sure the temperature is holding, let them cook for about 2-3 hours, and then check about every half hour to mop. Check temperature every hour. Add wood/charcoal as needed to maintain temperature.
9. Check the meat between the bones, looking for 205°F (96°C) to be the magic number.
10. Spare ribs will need about 5 to 8 hours to fully cook. Country Ribs and Back Ribs will take longer.
11. Use the tongs and wiggle a rib to test. Meat should be loose from the bone, when done.
12. With the remaining half of the Mop/BBQ ingredients place into a sauce pan and cook over medium heat, reducing heat until sauce thickens. For a little extra thickness puree the leftover pineapple and add it to the Mop. You can also reduce the sauce on the smoker for 3-4 hours as well if you prefer.
13. Allow the ribs to cool slightly, then cut into individual pieces and use to dip or drench over the meat.
Serves 4-6. Thanks to Sandy Andrade and Rich Hoblinsky for this recipe! Enjoy!