Pork Spare Ribs

DRY RUB:--
3 tsp oregano
3 tsp thyme
4 tsp SIDS SALT & PEPPER
SWEET & TANGY BBQ SAUCE:--
1½ tbsp butter
1 small onion, minced
1½ tbsp bourbon, for flame (optional) + ¼ cup bourbon
2 scant cups (480 ml) Tuimato Sauce
¼ cup water
¼ cup apple sauce
¼ cup apple cider vinegar
¼ cup SIDS HOT WORCESTER SAUCE
1½ tbsp brown sugar
1½ tbsp molasses
1½ tbsp honey
2 tsp dry mustard powder
1 tsp chilli powder
1 tsp garlic powder
1 tsp cayenne
1 tsp lemon juice
½ tsp SIDS CRAZY LEMON

Wood chip soaking time: 1 hour. Resting time: 10 minutes

Prepare 2 smoke pouches. Place 4 cups of wood chips into a bowl of cold water to soak for 1 hour. Reserve 2 cups (480 ml) of dry wood chips.
Use a set of pliers (designated for kitchen) to remove the membrane along the back of the ribs. Cut if necessary.
Prepare the dry rub for the ribs by combining oregano, thyme and SIDS SALT & PEPPER. Cover the ribs with the dry rub and refrigerate.
Squeeze excess water out of wet chips. Spread 2 cups of wet wood chips on a large piece of aluminum foil. Place 1 cup of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. Repeat to make second smoke pouch.
For the sweet and tangy sauce, in a large frypan melt the butter and sauté the onions until translucent. Optional: Add 2 tbsp (30 ml) of bourbon to the butter and onions and light on fire.
Add Tuimato Sauce, water, apple sauce, apple cider vinegar, SIDS HOT WORCESTER SAUCE, brown sugar, molasses, honey, mustard powder, chilli powder, garlic powder, cayenne, lemon juice, SIDS CRAZY LEMON and ¼ cup (60 ml) bourbon. Stir to blend ingredients well then bring to a boil. Reduce the heat and simmer for 30 minutes, stirring occasionally to avoid burning the sauce at the bottom of the pan. Remove sauce from heat and set aside.
Prepare the barbeque for indirect grilling. Preheat the barbeque to 110°C. Place one smoke pouch directly over the heat source. Close the lid and wait for smoke to generate.
Once barbeque is smoking, place the ribs on the side of the barbeque without direct heat. Smoke the ribs over indirect heat for 3 hours, replacing the smoke pouch halfway through. Halfway through cooking, baste liberally with the sweet and tangy barbeque sauce. Cook for another hour.
Baste again and continue cooking. Baste the ribs again before removing from grill once ribs are tender and falling off the bone. Rest ribs for 10 minutes (see Note).