Pork Recipe

Ingredients:

For the dry rub:
2 tsp of salt
4 tsp of paprika
1 tsp of cayenne
2 tsp of black pepper (ground)
2 tsp of onion powder

For the sauce:
6 Tbsps of salt
4 c of khup
6 Tbsps of pepper (black)
6 tsp of chili powder
4 c of vinegar (white)
4 c of water
1 pc of diced onion (yellow, large)
1/2 c of molasses (Sorghum)

Instructions:

To make the (dry) rub, mix salt, paprika, cayenne, black pepper, and onion powder inside a clean and dry jar then cover. Shake it well, making it thoroughly mix it. Sprinkle generously onto ribs. Let it stand about 20-30 mins (at room temperature), till it looks wet or moist. Prepare the smoker (for slow and low cooking) use the hickory (chips) for the flavor then cook the ribs.

Let side of the bone face down, cook at 230 degrees F for two hours, with (indirect) heat. Flip and continue to cook for an hour more. During the last fifteen mins, baste it with the sauce mixed half with lukewarm water.
Place the (undiluted) sauce together with the ribs when serving.

To make the sauce, combine salt, khup, pepper, chili powder, vinegar, water, onion, and molasses inside a saucepan. Let it boil then reduce the heat. Allowing for it to simmer at an hour and a half while stirring at every ten mins. Pour onto clean and dry jars then seal tightly. Let it stand at about 2-6 weeks prior to use.

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