Smoked barbeque of Western-Cut Pork Spare Ribs Recipe

Barbeque of western cut spare ribs in a bubbly sauce of onion, garlic, bay leaf, rosemary and hickory.

Ingredients:

Western cut pork spareribs - 5 lbs. or 5 Large chops
Whole garlic cloves - 8 or 10, minced
Salt
Pepper
Olive oil
Fresh whole sprigs of rosemary and bay leaves
Your favorite barbeque sauce - 2 cups, or, try our Smokey Barbeque Sauce Recipe

Preparation:

Pre-heat a smoker or charcoal grill to 300° F.

Prep Meat:
Coat the ribs with olive oil. Salt and pepper generously, then, pat minced garlic bits onto all sides of the meat.

Roasting:
Place the baking pan down on a rack inside the smoker or grill. Pour a little olive oil in the pan to coat. Lay the ribs in the baking pan. Toss in bay leaves/rosemary sprigs. Place the cover lid on the baking pan. Toss a hand full of hickory chips onto the hot coals or lava rocks. Cover the grill and bake for at least 2 hours.

Barbeque Sauce:
Open up the grill and baking pan. Cover the meat with the barbeque sauce. Turn meat over to to coat with sauce. Cover up again and bake for another 1 hour.

Hint:
The covered meat should produce enough moisture and drippings to develop a nice, fatty sauce in the baking pan. Add a little water, as necessary to keep it from drying out. Keep an open container of water under the grill cover to keep the heat moist.

Serve:
The ribs should fall apart into the luscious barbeque sauce. Serve over mounds of rice or with roasted potatoes, or use as toppings for Barbeque Rib Pizza.