Smoky Pork Ribs

Ribs should be thoroughly cleaned and any excess fat removed before proceeding. Next, combine sugar, 1/4 cup salt, ground black pepper, paprika, 1 teaspoon cayenne pepper, and garlic powder in a medium-sized bowl. Ensure the ribs are evenly coated with this spice blend.

Subsequently, place the ribs in two large roasting pans, stacking two racks of ribs per pan. Cover the pans and refrigerate for at least 8 hours to allow the flavors to penetrate the meat.

Preheat your oven to 275 degrees F (135 degrees C). Remove the ribs from the refrigerator and place them in the oven. Bake uncovered for 3 to 4 hours, or until the ribs are tender and have started to fall apart.

Remove 5 tablespoons of the rich, savory drippings from the bottom of the roasting pans and place them in a skillet over medium heat. Cook the onion in these pan drippings until it is 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 the mixture to taste with cayenne pepper, salt, and pepper. Reduce the heat to low, cover, and simmer for 1 hour, adding water as necessary to achieve your desired consistency.

Preheat a grill for medium-low heat. When ready, add soaked wood chips to the coals or to the smoker box of a gas grill. Lightly oil the grill grate. Place ribs on the grill two racks at a time so they are not crowded. Cook for 20 minutes, turning occasionally.

During the last 10 minutes of grilling, baste the ribs with the sauce to prevent it from burning.