Prep Time: 30 Min

Cook Time: 5 Hrs

Ready In: 13 Hrs 30 Min

Servings 12 


2720 g pork spareribs
300 g white sugar
70 g salt
15 g ground black pepper
20 g sweet paprika
2 g cayenne pepper, or to taste
15 g garlic powder
75 ml pan drippings
80 g chopped onion
950 ml ketchup
710 ml hot water
55 g brown sugar
cayenne pepper to taste
salt and pepper to taste
115 g wood chips, soaked


Clean the ribs, and trim away any excess fat.

In a medium bowl, stir together the sugar, 1/4 cup salt, ground black pepper, paprika, 1 teaspoon cayenne pepper, and garlic powder.

Coat ribs liberally with spice mix. 

Place the ribs in two 10x15 inch roasting pans, piling two racks of ribs per pan. Cover, and refrigerate for at least 8 hours.

Preheat oven to 275 degrees F (135 degrees C). Bake uncovered for 3 to 4 hours, or until the ribs are tender and nearly fall apart.
Remove 5 tablespoons of drippings from the bottom of the roasting pans, and place in a skillet over medium heat. Cook onion in pan drippings until lightly browned and tender. Stir in ketchup, and heat for 3 to 4 more minutes, stirring constantly. Next, mix in water and brown sugar, and season to taste with cayenne pepper, salt, and pepper.
Reduce heat to low, cover, and simmer for 1 hour, adding water as necessary to achieve desired thickness.
Heat your Black Knight Barbecue.
When ready to grill, add soaked wood chips to the coals 
Lightly oil grill and Place ribs on two racks at a time so they are not crowded. Cook for 20 minutes, turning occasionally. Baste ribs with sauce during the last 10 minutes of grilling, so the sauce does not burn.