Texan-style smoked pork ribs with barbecue sauce

Using a small knife, trim membrane from back of ribs. Place ribs on a tray. Combine spices, salt and sugar in a bowl.

Rub spice mixture over the top of the ribs, cover and refrigerate overnight.

Soak 1 handful (125g) hickory wood chips in a small bowl of water for 30 minutes. Drain and combine with another handful (125g) dry hickory wood chips in a barbecue smoker box.

Place smoker box in a preheated medium-hot 180°C (160°C fanbake) barbecue. Close barbecue lid and leave for 10 minutes or until chips begin to smoke.

Meanwhile, make barbecue sauce. Bring all ingredients to the boil in a medium saucepan over high heat. Reduce heat and simmer for 8 minutes or until liquid is reduced and sauce thickens slightly. Reserve ¾ cup of the sauce for serving.

Brush ribs with a little of the remaining sauce and place on a barbecue rack overhanging the smoke box in the barbecue (alternatively, place over a wire rack on the grill side plate for indirect heat). Cook ribs, in a covered barbecue, for 1¾ hours, brushing with remaining sauce every 15 minutes or until ribs are tender and darkly glazed.

Serve ribs cut into short lengths with the reserved sauce.