Had to somehow create smoked ribs, while I spent the day 150 miles away from my home, and have it all done for two hours after I got off work. Various family members had plans and time-tables. So here's how I did it and they came out fantastic. In fact, the person for whom these ribs were made (a visiting niece who I hadn't seen for about ten years) stated that they were the best she had ever eaten! And you know how my head swelled then.
5 lbs. very meaty pork spare ribs.
4 cups water
1/2 tsp. Mesquite flavored Liquid Smoke
2 cups brown sugar
3 tbs. tomato catsup
3 tbs. rice-wine vinegar
3 tbs. light corn syrup
2 tbs. chili powder
1 tbs. Worcesterchire Sauce (Lea & Perrins)
1 tsp. granulated garlic powder
1 tbs. granulated onion powder
Preheat the oven to 205 degrees F.
Place 3 lbs. of the ribs into a large roasting pan. Rub cooking oil all over the ribs, both sides. Sprinkle with salt. Add 2 cups water. Cover tightly with foil and place in the oven. Braise for 9 hours.
When I got home from work, an hour before I took the ribs out of the oven, I placed the remaining ribs into my pressure cooker, standing them up so that the rib bones maintained a vertical orientation. Sprinkled with salt, added 2 cups of water, and cooked at 15 lbs. for 45 minutes.
While the ribs were cooking, I made my barbecue sauce using the brown sugar, sorn syrup, onion, garlic, liquid smoke, catsup, vinegar, and worcestershire sauce. I had my family members taste test the sauce to make sure it was right.
Ten minutes before the ribs were to be removed from their resopective cooking vessels, I fired up the Webber Kettle with a divided bed of coals. I place apple-wood on the hot charcoal and put the ribs above, and between the charcoal beds. Covered and let the smoke do its work for about 5 minutes per side. I had to do this in two batches.
Frankly, I didn't know if this method was going to provide enough smoke flavoring, or if it would dry out the meat. So I was very surprised that everything came out so wonderfully flavored.
The meat was very moist, and was fall-off-the-bone tender. You'd think I knew what I was doing or something. The smoke saturation was perfect as well. The rice-wine vnegar added really enhanced the barbecue sauce, so that it wasn't too sweet. This was a huge success.
Moral of the story, if you're hurting for time, or can't constantly tend the grill, you can still have great smoked spare ribs by using either a slow braise in a slow oven (205 degrees was perfect), or by using a pressure cooker at 15 lbs. pressure. Combine that with the grill and some wood and you can mimick the results of a slow and carefull smoking.
Seeeeeya; Goodweed of the North
Sorry about the typo in the title. I tried to change it, but don't know how after the post is initially made.