Smoked Apple Cider Marinated Ribs

(Makes 2 servings)

hickory wood chips

2 pounds (900 g)  pork side ribs

3 teaspoons  (15 mL) dry hot mustard

1 1/2  teaspoons  ( 7.5 mL)  cider vinegar

2 cups  (500 mL)   apple cider

1 teaspoon   (5 mL)  ground ginger

2  garlic cloves, finely chopped

Soak the wood chips in water for 30 minutes.

Trim the ribs of all visible fat.

Combine the dry mustard and cider vinegar in a bowl.  Add the apple cider, ginger and garlic.  Stir to thoroughly mix the ingredients.

Set aside a little less than half the marinade.  Pour the remaining marinade into a flat dish.  Add the ribs to the marinade.  Cover the dish.  Marinate in the refrigerator for a minimum of 4 hours and up to 24 hours.  Turn the ribs once or twice while they marinate.

Remove the ribs from the marinade.  Discard the marinade.

Place the wet wood chips in a smoker box underneath one side of the barbecue cooking grate.

Preheat both sides of the barbecue on high for 10 minutes.  Turn the side with the wood chips down to medium. Turn the other side off.

When the wood chips are smoking, oil the unlit side of the grate.  Place the marinated ribs on the unlit side.  Close the lid.    Keep the temperature of the barbecue between 275° F and 325 ° F (140° C and 160° C).  Do not let the temperature drop below 225° F (110° C).  Keep the lid tightly closed except to refill the wood chips and check the ribs.

Smoke the ribs with the indirect heat for approximately 2 to 2 1/2 hours or until the internal temperature of the meat is 165° F (75° C).

Recipes provided by Phyllis Hinz & Lamont Mackay

 "The Cooking Ladies"