SERIOUSLY BARBEQUING SPARERIBS

SERIOUSLY BARBEQUING SPARERIBS
BEGIN THE NIGHT BEFORE!
Make the marinade:	¾ cup light brown sugar, packed 2 tbsp apples cider vinegar 2 tbsp minced onion 1 clove garlic, minced 1 tbsp freshly ground salt and 1/2 tsp freshly ground pepper
Whisk ingredients together in a prep bowl.
Prepare the ribs:	Two 2 to 2.5 kg racks pork spareribs
Place the ribs meat side down on a cutting board. Slip a paring knife under the membrane that covers that back of the rack. Loosen the membrane with the knife, then pull it off. Coat the ribs on both sides with the marinade; seal in plastic wrap and refrigerate overnight.
Make the rub:	½ cup light brown sugar, packed 1 tbsp chili pepper 1 tbsp garlic powder 1 tbsp onion powder 1 tsp celery salt 1 tsp celery seeds ¼ tsp cayenne pepper 1 tbsp freshly ground salt  and 1 tsp freshly ground pepper
Mix ingredients together in a prep bowl.
Soak the wood chips:	2 cups hickory wood chips in water for 30 to 40 minutes.
Meanwhile, preheat the grill to medium low (275°F) and prepare for indirect grilling: for a charcoal grill, bank the coals to one side; for a gas grill, turn off the burners on one side. Cover the grate on the cooler side of the grill with foil. Drain the wood chips. For a charcoal grill, scatter the chips over the hot coals; for a gas grill, put the chips in a smoker box and place over direct heat. Close the lid and allow the smoke to build up, about 10 minutes.
Rinse the marinade off the ribs and pat dry with paper towels. Work the spice rub into both sides of each rack with your hands. Place the ribs, meat-side up, on the foil over the indirect heat. Close the lid and cook undisturbed until the meat shrinks back slightly to expose a bit of bone, about 1 hour, 30 minutes. Rotate the ribs (keep them meat-side up and over indirect heat), then close the lid and continue cooking, 2 hours to 2 hours, 30 minutes. (For a charcoal grill, add more hot coals as need to maintain the temperature.)
Make the barbeque sauce:
In a saucepan over medium heat:	2 tbsp vegetable oil 3 cloves garlic, smashed
Heat the oil and cook the garlic, stirring occasionally, until golden – about 1 minute.
Stir in until well combined (about 1 minute):	¼ cup tomato paste 1 tbsp chili powder
Whisk in:	1¾ cups apple cider vinegar ¼ cup molasses 2 tbsp Worcestershire sauce 1 tbsp honey 1 tbsp mustard powder 2 tsp instant espresso powder Freshly ground black pepper ½ tsp cayenne pepper
Bring to a simmer and cook, whisking occasionally, 5 minutes.
Whisk in:	1 cup ketchup 1 cup pineapple preserves
Bring to a gentle simmer and cook, whisking occasionally, until thickened, about 45 minutes.
Whisk in:	½  tsp liquid smoke
Let the sauce cool to room temperature, then remove the garlic. (The sauce will keep, refrigerated, up to 2 weeks.)
Baste the ribs generously with the prepared barbeque sauce. Close the lid and continue cooking until glazed, about 20 more minutes. Transfer to a cutting board; let rest a few minutes before cutting into individual ribs. Serve with barbeque sauce on the side.