A delicious smoked rib dish featuring Porter Road pork spare ribs, seasoned simply and slow-cooked over hickory wood. Finished with a homemade enchilada sauce for a tangy and spicy kick.
1. Preheat smoker to 250°F and prepare it with hickory wood.
2. Apply a thin layer of Tapatío spicy mustard on the pork spare ribs as a binder.
3. Season the ribs with Kosher salt, fresh cracked black pepper, garlic powder, dark chili powder, and ground cumin.
4. Place ribs on the smoker and cook unwrapped at 250°F.
5. While ribs are smoking, prepare the enchilada sauce by making a roux with canola oil and flour in a small saucepan.
6. Add dark chili powder, cumin, oregano, black pepper, salt, and cinnamon to the roux. Cook for a few minutes until fragrant.
7. Stir in tomato paste, then slowly add vegetable stock and apple cider vinegar to create a smooth sauce. Simmer until thickened.
8. Continue to smoke ribs until they reach an internal temperature of 195°F.
9. Brush ribs generously with the prepared enchilada sauce.
10. Continue smoking ribs, uncovered, until they are probe-tender and reach an internal temperature of 200-203°F.
11. Brush a final layer of enchilada sauce on ribs before serving.
