Categories: Pork/ham 
      Yield: 12 servings 
  
      8 lb Pork spareribs, cut into                 4-rib sections 
 
------------------------------DRY INGREDIENTS------------------------------ 
      1 tb Powdered ginger                     1 ts Black pepper 
      1 tb Powdered mustard                    1 ts Chili powder 
      1 tb Paprika                             1 ts Powdered sage 
    1/2 tb Salt                                1 ts Crushed red pepper 
    1/2 tb Chinese five-spice powder      
 
-------------------------------BASTING SAUCE------------------------------- 
    1/2 ts Tomato juice                        1 tb Finely minced bell pepper 
      1 c  Peach preserves                          (red or green) 
      2 tb Commercial barbecue sauce                Juice of one and one-half 
      2 tb Melted butter or margarine               Limes 
      1 tb Wine vinegar                             Two or three dashes of 
      1 tb Finely minced onion                      Tabasco sauce 
  
  Contributed to the echo by: Dan Perez Dan's Spicy Smoked Spareribs To get 
  started, place a handful of hickory or mesquite chips into cold water and 
  set aside. Parboil rib sections in boiling water for about ten minutes. 
  (This partially cooks them and renders much of the fat.) Remove rib 
  sections and set on wire rack to cool. Combine dry ingredients in a bowl 
  and blend well with a fork. When rib sections are cool, rub the dry 
  ingredient mixture into the meat. Stack rib sections, seal in aluminum foil 
  and let them sit in the refrigerator for about two hours. 
   
  After two hours, start the coals in your smoker. Combine ingredients for 
  basting sauce in a blender and blend until smooth. Transfer the basting 
  sauce to a saucepan and heat over low heat until it begins to bubble. If 
  you prefer for the basting sauce to be thicker, mix 2 tablespoons of 
  cornstarch with 1/4 cup of cold water, and mix a little of the cornstarch 
  mixture into the basting sauce a bit at a time to until desired consistency 
  is achieved. 
   
  When the coals are uniform gray, scatter a few of the wet wood chips over 
  them. Rub grill with a paper towel dipped in vegetable oil. Brush ribs with 
  basting sauce and place them on the grill. Cover with smoker lid (leave 
  vents about half-open). Grill the ribs for about an hour, turning about 
  every fifteen minutes and basting as you turn them. Add wood chips to the 
  coals as necessary to maintain smoke. 
   
  Serve ribs with warm basting sauce.