WILD SOL Green Chili Pork Spareribs

Ready in 2-3 hours

Serves 3-4 people

Ingredients:

• One 4-5 lb. fresh rack pork spareribs; thawed.
• 3-4 oz. brown sugar-based rib rub. (Store-bought is great, just needs brown sugar and paprika as the first or main ingredients).
• 11 oz. jar of WILD SOL – Salsa Verde! (if you are feeling spicy; try WILD SOL’s Mango Habanero!)
• Basting Brush or BBQ brush.
• ~10 lbs. of natural lump charcoal.
• 4-5 lbs. of kiln-dried hardwood bricks or logs. Best to use, Pecan, Apple, Hickory or Cherry. (Oak works well too!)

Preparation:

1. Rub – unpack and place ribs in tray or baking dish, wipe / dab dry with paper towel or like. Dust ribs liberally with your rub, top, bottom, sides, tips. Set aside.
   (Note: some folks prefer to peel the membrane from the bottom side, but for my ribs, I don’t, it’s simply a personal preference.)
2. For the BBQ pit – offset fire-box – start your fire with natural charcoal. Please don’t use charcoal that is ready to light, nor start with lighter fluid. Use newspaper or small wood chips, it takes longer but the outcome is worth it. Build up until heat reaches ~225 deg.
3. Setting up Smoke for Cooking: Now that your pit is ready, coals are hot (not billowing smoke) – place 1 log of cooking wood atop the coals, and let it begin to catch fire and produce warm blue transparent smoke.
4. Fetch your Ribs – place the ribs (bone side down) on the cooking rack or surface. Close the pit, monitor your fire and leave the door closed! Continue cooking for ~2 hours, then check internal temp (you need ~140 to 150 degrees). (Quick Tip: I’ll add another log or two once the coals settle, continuing to cook with only my wood).
5. Grab your WILD SOL and basting brush; baste your ribs covering them completely – just like a BBQ sauce. Don’t pile it on, just coat them and allow WILD SOL to go to work. Resume cooking for another ~20-30 mins.
6. Final check – pull the ribs from the pit or grille, or once they’ve reached ~160 degrees, and allow them to sit for 15 mins (let them rest). You can add a touch more WILD SOL for extra taste, up to you. Remember, they will continue to cook during the rest.
7. Slice them up and get them ready to serve. Best I’ve had in years.

TIPS: 

If you don’t have a BBQ pit, you can use your outdoor Grille, but be careful; the heat will be coming from the bottom, and cooking time will likely decrease. I prefer the “low and slow” method. Some grilles can accommodate wood chips or trays to get you that touch of smoke. You might try using a tin cooking tray for the ribs if you have trouble controlling the flame.

If you need to use the oven, cook with the same temps, but I’d include a thermometer – just in case. And remember – you can always undercook, and continue, but you can’t uncook!
There’s lots of recipes out there, but just keep it simple… it’s more fun!
Enjoy!

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