BBQ pork ribs

Ingredients:

Marinade

• 3,600 – 4,500 g pork ribs
• 1/4 cup light brown sugar
• 2 tablespoons apple cider vinegar
• 2 tbsp chopped onion
• 1 crushed clove of garlic
• Coarse salt and freshly ground black pepper

Dry marinade for rubbing

• 1/2 cup light brown sugar
• 1 tbsp chili powder
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 teaspoon of celery salt
• 1 teaspoon celery seeds
• 1/4 tsp cayenne pepper
• Coarse salt and freshly ground black pepper

Barbecue sauce

• 2 tablespoons of vegetable oil
• 3 crushed garlic cloves
• 1/4 cup tomato paste
• 1 tbsp chili powder
• 1 and 3/4 cups apple cider vinegar
• 1/4 cup molasses
• 2 tablespoons Worcestershire sauce
• 1 tbsp. honey
• 1 tbsp mustard powder
• 2 tsp coffee powder
• Freshly ground black pepper
• 1 cup ketchup
• 1 cup pineapple jam
• 1/2 tsp liquid smoke

Preparation:

1. Prepare the marinade: In a bowl, combine brown sugar, vinegar, onion, garlic, 1 tablespoon salt, and 1/2 teaspoon black pepper. Place the ribs on a cutting board, meat side down. Starting at the edge, insert a knife under the membrane covering the back of the ribs. Pull the membrane back with a knife, then remove it. Brush the ribs with the marinade on all sides, wrap in plastic wrap, and refrigerate overnight.
2. Prepare the meat rub mixture: In a bowl, mix brown sugar, chili powder, garlic powder, onion powder, salt with celery, celery seeds, cayenne pepper, 1 tbsp. salt and 1 tsp. black pepper.
3. Soak 2 cups of hickory wood chips in water for 30-40 minutes. Meanwhile, preheat the grill to medium-high (135 degrees Celsius) and prepare for indirect cooking: for a charcoal grill, stack all the coals on one side; for a gas grill, turn off the burners on one side. Cover the grates on the cooler side with foil.
4. Drain the wood chips. For a charcoal grill, spread them in an even layer on the hot coals. For a gas grill, place the wood chips in the smoker and position it on the hot side of the grill. Close the lid and let it sit for 10 minutes, until smoke appears. Rinse the marinade off the ribs and pat them dry with paper towels. Rub the spice mixture on both sides of the ribs. It's easier to do this by hand.
5. Place the ribs, meat side up, on the cooler side of the grill. Cover and cook for 1.5 hours, until the meat is falling away from the bones and the bones are slightly visible. Do not turn the ribs during cooking.
6. Turn the ribs over (leave them meat-side up on the cooler side of the grill), close the lid, and continue cooking for another 2 to 2.5 hours. (For a charcoal grill, add more coals to maintain the temperature if necessary.)
7. Meanwhile, prepare barbecue sauce: Heat vegetable oil in a medium skillet over medium heat. Add the garlic and cook for 1 minute until golden.
   
   Add the tomato paste and chili powder, stir well, and cook for another 1 minute. Add the vinegar, 1/4 cup water, molasses, Worcestershire sauce, honey, mustard powder, coffee powder, 3/4 teaspoon black pepper, and cayenne pepper. Bring to a boil and cook for 5 minutes, stirring occasionally.
   
   Add the ketchup and pineapple jam. Bring to a gentle simmer and cook for about 45 minutes, until the mixture thickens. Add liquid smoke. Let the sauce cool to room temperature, then remove the garlic. (The sauce can be refrigerated for up to 2 weeks.)
8. Brush the ribs generously with the prepared barbecue sauce. Close the lid and continue cooking for another 20 minutes, until glazed. Transfer the ribs to a cutting board and let them rest for a few minutes before cutting into individual sections. Serve with the sauce.