INGREDIENTS:18 lbs. pork spareribs
6 qts. Dr. Joe’s BBQ sauce
Dr. Joe’s BBQ Sauce
4 each smoked hog jowls
8 oz. vegetable oil
4 lbs. onions
½ lb. Scotch Bonnet Pepper
1 lb. fresh garlic
3 #10 cans tomatoes
16 oz. pineapple juice concentrate
16 oz. water
10 oz. yellow mustard
2 lbs. brown sugar
3 qts. dark beer
3 qts. white vinegar
3 qts. cider vinegar
32 oz. Worcestershire sauce
8 oz. cracked black pepper
64 oz. orange juice
32 oz. molasses
18 oz. tomato paste
6 oz. Kosher salt
16 oz. corn syrup
Rub
6 Tbsps. salt
6 Tbsps. sugar
6 Tbsps. brown sugar
6 Tbsps. ground cumin
6 Tbsps. cracked black pepper
3 Tbsps. chili peppers, crushed
12 Tbsps. paprika
6 Tbsps. coriander seed, crushedDIRECTIONS:1. For the sauce: Strip meat from jowls and chop.
2. In a large stock pot, sweat onions, peppers, garlic and jowl meat. Add remaining ingredients and bring to a boil. Simmer slowly 3 to 4 hours, stirring constantly. Remove from heat, cool and purée. Reserve.
3. For the rub: Combine all dry ingredients in a food processor and blend.
4. Rub ribs with dry ingredients at least two hours before cooking.
5. To cook: In any type of outdoor grill with a cover, build a small fire to one side using hardwood charcoal. Let the fire burn red, then top with small chunks of green wood or soaked wood chips.
6. Lay the ribs on the grill and cover in order to smother the fire. Cook ribs three to four hours, adding wood as needed.
7. To serve: Heat BBQ sauce and serve with ribs for dipping.NUTRITIONAL INFORMATION: Calories 1400 (54% from fat ); Fat 85g (sat. 30g); Protein 70g; Carbohydrates 93g; Sodium 4590mg; Cholesterol 275mg; Fiber 9g
SERVINGS:18 servingsFrom:Submitted to FM by Joe Knauss