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Ingredients
US|METRIC
5 SERVINGS
- 2 racks pork spareribs (about 1.3kg each)
- water (450g wood chips, soaked in, for at least 30 mins and drained)
- 4 Tbsp. sweet paprika
- 3 Tbsp. firmly packed brown sugar
- 2 Tbsp. dried oregano
- 2 Tbsp. granulated garlic
- 1 Tbsp. ancho chili powder
- 2 tsp. kosher salt
- 1 tsp. celery salt
- 2 Tbsp. dried oregano
- 2 Tbsp. dried parsley
- 2 Tbsp. granulated garlic
- 2 Tbsp. onion powder
- 2 Tbsp. sweet paprika
- 1 Tbsp. dried thyme
- 1 Tbsp. freshly ground black pepper
- 2 tsp. kosher salt
- 1 tsp. celery salt
- 1 tsp. ground white pepper (freshly)
- 3/4 tsp. cayenne pepper
- 3 bay leaves (crumbled)
- 2 Tbsp. oil (neutral tasting, such as grapeseed or vegetable)
- 6 cloves garlic (smashed)
- 2 Tbsp. tomato puree
- 1 chili powder (slightly heaped tbsp)
- 1 Tbsp. paprika
- 1 tsp. crushed red pepper flakes
- 1/4 tsp. ground allspice
- 1 pinch ground cloves
- 500 mL ketchup
- 500 mL water
- 120 mL cider vinegar
- 60 mL dark molasses
- 4 Tbsp. dark brown sugar (firmly packed)
- 1 Tbsp. kosher salt
- 1 Tbsp. soy sauce
- 1 Tbsp. Worcestershire sauce
- 2 tsp. dried mustard (English-style)
- 1 tsp. freshly ground black pepper
- 1 bay leaf
- 3 guajillo chillies
- 3 chillies (mulato)
- 1/2 medium onion (cut into wedges)
- 6 cloves garlic (unpeeled)
- 2 Tbsp. corn oil
- 240 mL tomato puree
- 240 mL strong black coffee
- 4 Tbsp. raw sugar
- 1 Tbsp. kosher salt (plus additional for seasoning)
- 1 tsp. dried oregano (preferably Mexican)
- 1 pinch ground cloves
- 1 pinch ground cumin
- 2 tsp. cider vinegar
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