Authentic Barbecue Pork Spareribs Using A Paper Bag - cooking recipe

Ingredients

Ribs
2 pork spareribs
Dry Rub
1 tablespoon ground black pepper
2 teaspoons cayenne pepper (optional)
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
1 tablespoon granulated sugar
1 tablespoon dried oregano
4 tablespoons paprika
2 tablespoons table salt
1 tablespoon ground white pepper
3 tablespoons celery salt
3 tablespoons garlic powder
Master Recipe for Barbecue Sauce
4 tablespoons unsalted butter
1 small onion, chopped
2 medium garlic, minced
1 teaspoon paprika
1 tablespoon ground black pepper
2 tablespoons lemon juice
1 teaspoon dry mustard
1/2 teaspoon hot pepper sauce
1/2 teaspoon table salt
1/4 cup cider vinegar
1 (15 ounce) can tomato sauce

Preparation

Mix all dry rub ingredients together in a medium bowl. Measure out 3/4 cup of the dry rub and place in separate bowl. Reserve remaining rub for future use. Rub 3 tablespoons dry rub on each side of the 2 racks of ribs. Let ribs stand at room temperature for up to an hour, (wrap them in plastic wrap and refrigerate if you need to hold them any longer).
Preheat grill.
Wrap about 2 cups of hickory wood chips in a foil packet and poke packet with a fork. Lay foil packet on top of the grilll.
Turn the ribs every thirty minutes for a total cooking time of two to three hours. At 1 1/2 hours, keeping the temperature constant at 250 degrees. If the meat is nearing doneness, the meat will start pulling away from the bones and have a distinct rosy glow on the exterior.
Immediately after taking the ribs off the grill, completely wrap them in aluminum foil. Put the foil wrapped ribs in a brown paper bag and fold the paper bag over the ribs. Allow to rest at room temperature for one hour or more.
Meanwhile, prepare barbecue sauce. Heat butter in a medium saucepan. Add onions and garlic; saute until onions soften, 3 to 4 minutes. Stir in next 6 ingredients; cook over medium heat to blend flavors, about 5 minutes. Add vinegar and tomato sauce; bring to simmer. Simmer uncovered until sauce thickens slightly, about 15 minutes. After ribs have rested for at least an hour, unwrap and brush with barbecue sauce (or pass sauce separately). Cut into individual servings and serve.