Smoking Hot Spicy Spare Ribs - Now And Award Winner

This recipe is an easy one that I used to enter the county fair. 
It makes for a tasty sauce with a slow kick that builds in the back of your mouth the more you eat. That allows you to control the amount of fire you get as you eat.

 
Ingredients

 2 racks of St. Louis Style Pork Ribs (approximately 2 1/2 pounds each)

1/4 C Sriracha  sauce

1 tablespoon cayenne pepper

1 tablespoon powdered garlic

1 tablespoon chili powder

1 tablespoon cumin

1/2 small onion, grated

2 garlic cloves, minced

1  cup ketchup

1 tbsp cocoa powder

2 tablespoons Worcestershire sauce

Salt and Pepper

Directions

Prepare grill for offset cooking (we used a gas grill). Rub dried ribs with half the butter plus garlic powder, cayenne and chili flakes.

Wrap ribs in aluminum foil; wrap tightly. Place in closed grill with wood chips. Cook until meat is fork-tender, 1 1/2 to 2 hours.

To make the rib sauce:

In a medium saucepan, pour coffee over medium-high heat. Add onion and garlic powders, season with salt and pepper. Add hot sauce, ketchup, cocoa powder, Worcestershire, and chili powders. Bring to a simmer. Cook, stirring occasionally, until slightly thick, about 5 minutes.

Remove ribs from grill. Brush ribs generously with sauce and place back on the grill without foil until browned (about 3 minutes per side). Serve with additional sauce for dipping.

Here's a fun note - so as not to waste all of that great smoke and extra sauce, I threw in some country-style boneless pork ribs. They worked great when prepared the same way. Some members in our family don't care for fussing with the bones of bone-in ribs.